Vanilla Bean Salted Caramel Semifreddo

This iced semifreddo dessert stars thick swirls of salted caramel woven through successful vanilla cream.

The ingredient of Vanilla Bean Salted Caramel Semifreddo

• olive oil spray
• 240g 2 3 cup nestle caramel culmination n fill
• 1 4 1 2 tsp sea salt flakes
• 125ml 1 2 cup milk
• 1 vanilla bean split lengthways
• 6 egg yolks
• 215g 1 cup caster sugar
• 500ml 2 cups thickened cream
• 100g 1 2 cup caster sugar
• 3 4 tsp sea salt flakes

The Instruction of vanilla bean salted caramel semifreddo

• spray a 10 x 21cm base measurement loaf pan similar to oil line the base and 2 long sides taking into account bearing in mind plastic wrap allowing sides to overhang
• place caramel and salt in a bowl rouse until smooth place milk and vanilla in a saucepan on top of higher than medium heat bring to the boil cut off surgically remove from heat set aside for 5 minutes to infuse strain the milk union into a heatproof bowl
• use an electric beater to beat egg yolks and sugar in a heatproof bowl until thick and pale stress inflection in the hot milk mixture place greater than a saucepan of simmering water make distinct the bowl doesnt be next to the water stress inflection for 5 minutes or until a ribbon trail forms bearing in mind beaters are lifted separate from heat beat for a further 2 3 minutes or until cooled slightly
• use a clean electric beater to demonstrate cream in a bowl until soft peaks form fold cream into the egg mixture spoon half the cream incorporation combination into the pan spoon half the caramel fusion exceeding cream mixture use a knife or skewer to create a swirled effect repeat once enduring surviving cream blend and caramel mixture cover and place in the freezer for 5 hours or overnight until set
• to make salted toffee line a baking tray gone non stick baking paper cook sugar and salt in a saucepan beyond medium heat stirring for 3 5 minutes or until the sugar dissolves and caramelises pour onto the prepared tray set aside for 10 minutes to set use a large rude uncompromising knife to harshly roughly chop the toffee
• sever the semifreddo from the freezer and set aside for 5 minutes to soften slightly tilt twist onto a board separate the plastic wrap cut into slices and summit zenith following salted toffee

Nutritions of Vanilla Bean Salted Caramel Semifreddo

calories: 500 944 calories
calories: 28 grams fat
calories: 18 grams saturated fat
calories: 57 grams carbohydrates
calories: 57 grams sugar
calories: n a
calories: 5 grams protein
calories: 154 milligrams cholesterol
calories: 412 55 milligrams sodium
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