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Sesame Semifreddo
Recipe by Theo Loizou
Try Theo Loizou's Sesame Semifreddo today!
- Steps
- Ingredients
Ingredients
Semifreddo
Sesame Oil Caramel
Sesame Tuille
White Pepper and Sesame Praline
To Serve
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Steps
- Preheat oven to 200°C.
- Line a 17x31cm tray with baking paper. Line two other trays with baking paper.
- For the Semifreddo, in a saucepan heat honey, glucose and salt to 118°-121°C
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites to medium peaks.
- When the honey mixture reaches temperature, reduce the spead to low and pour the syrup slowly into the egg whites. Increase the speed to high and continue whisking for 5 minutes to cool.
- In a separate bowl, whisk the cream to medium peaks.
- Fold the cream into the egg mixture. Add the sesame seeds and fold through.
- In the 17 x 31cm tray, pour the semifreddo to a depth of 18-20mm. Use an offset spatula to smooth the surface. Set aside in the freezer for at least 90 minutes or until frozen solid. Keep in the freezer until serving.
- For the Sesame Oil Caramel, in a saucepan, add sugar on a medium heat and bring to a dark amber colour.
- Remove from heat and add the cream, whisk until smooth. Return to the heat and slowly whisk in the oil, whisking until smooth. Cook another minute until thickened slightly. Set aside until ready to serve.
- For the Sesame Tuille, whisk egg whites and sugar together in a bowl until foamy. Add the oil, flour and sesame separately, mixing after each addition.
- Pour the paste onto the lined tray and spread to a thickness of 2mm, remove the excess tuille and discard.
- Bake for 8-10 minutes until an even dark, golden brown. Remove from the oven and set aside to cool. When ready to serve, break into shards.
- For the White Pepper and Sesame Praline, add sugar and water to a saucepan on a medium heat and warm to 110°C. Then add the white pepper and sesame and stir continuously until it crystallises into a crumble texture.
- Transfer to a lined tray and allow to cool. If necessary crush the praline into crumbs suitable for rolling the semifreddo in.
- When the semifreddo has set and ready to serve, warm the caramel again if it has set.
- Take the semifreddo out of the tray and use a 75mm diameter cookie cutter to cut 6 discs. Transfer to a tray then use a 23mm cutter to cut the centres from the discs. Remove the centres and discard.
- Roll the edges of the discs through the praline and place onto a plate. Fill the cavity with caramel
- Arrange the pitted lychees on the semifreddo and top with a shard of sesame tuille. Garnish with mint.
