My Amarula Vanilla Spice semifreddo

I was sent a mystery box by the guys at Amarula during the week, if you’ve worked as a chef or have watched cooking competition shows then you’ll know all about mystery boxes. I love a good challenge, thankfully I was allowed to come up with whatever concept I liked and could add to the box of ingredients.

The box had flour, boudoir lady fingers, Nutella, sugar and a bottle of Amarula Vanilla Spice. After a day or two of staring at the ingredients I decided to add to it and make a frozen dessert.

Amarula is a global brand, whilst travelling overseas I was pleasantly surprised to see a proudly South African product in stores in other countries. Unlike the original Amarula though, this version of Amarula liqueur comes already infused with vanilla. I know a lot of people like mixing Amarula cream liqueur into vanilla custard or vanilla ice cream so the Amarula and vanilla combination is a well known one and one that never fails.

So what I did was create a semifreddo with the Amarula Vanilla Spice. The word semifreddo means “half-frozen” in Italian. It is a type of frozen mousse, light and airy and softer then some ice creams. Perfect for the current summer in SA. I added texture by breaking some of the boudoir biscuit fingers into the mousse just before freezing.

Ingredients:

  • 5 tbsp Amarula Vanilla Spice liqueur
  • 4 large eggs , separated into yolks and whites
  • 100g caster sugar
  • 250ml double or thick cream
  • 100g Nutella spread
  • 3 Boudoir biscuit fingers broken into pieces

Method:
– Get your container or jam jars ready in advance
– Whisk the Amarula, egg yolks and sugar together until the sugar granules have dissolved and the mixture is creamy and light.
– Place the egg whites in a separate bowl and whisk until stiff.
– Pour the cream in another bowl and whisk until medium stiff (make sure not to overwhisk the cream as this will lead to a grainy semifreddo)
– Fold the cream into the egg yolk mixture, then carefully fold in the whites (be gentle, if you stir to vigorously you’ll beat out all the bubbles).
– Fold through the broken biscuits
– Spoon a bit of Nutella on the bottom of your container/s and then carefully pour your mixture onto the top. Add more biscuits if you’d like.
– Lightly cover the surface of each container with cling film.
– Place in the freezer and freeze for at least 5 hours.
– Serve topped with berries or whipped cream.
– NOTE: When frozen, wrap in foil and store in the freezer. Will keep for up to 6 weeks.

3 thoughts on “My Amarula Vanilla Spice semifreddo

  1. Thanks Chef Lesego,

    I will definitely try this one,
    Just send to print and taking it home to test,
    Will give feedback, once done.

    Thanks,
    Gwen

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