Matcha & White Chocolate Semifreddo

Oh, oh boy! Since I saw Nigella’s recipe “Honey semifreddo” I was dying for a try. But I had two issue: 1) I wish something more soft/light; 2) less raw eggs.

As you know, I live in Brazil… eating raw eggs isn’t a good ideia. I won’t say I never ate them, but I prefer avoid if it is possible. I another post I explain my reasons, but nobody will die because it.

I guess honey semifeddo is really tasty, when I put my eyes on Matcha Ice Cream from my friend Nina. I was thinking about matcha, so I remembered the semifreddo.

For my cream base without raw eggs, I searched a lot and finally I found this one: “Strawberry Semifreddo” (from Dessert First) which use only 2 eggs! =D I didn’t copied the whole recipe, but it’s my reference. :)

Difficulty level: easy, easy!

Utensils: bowls, fout, pan, loaf pan, plastic wrap.

Ingredient

• 2 egg yolks
• 2 egg whites
• 150mL milk
• 85g white chocolate
• 1½ Tbsp matcha (green tea powder)*
• 3½ Tbsp sugar
• 300mL heavy cream or medium cream
• Optional: pinch cream of tartar or few drops lemon juice.

Melt chocolate in a Double Boiler or microwave. Reserve.

Heat the milk with 1½ Tbsp sugar, while beat egg yolks and 1 Tbsp sugar until pale yellow and creamy. When milk boiled add to egg yolks mixture, and continue beating. Turn back this mixture to the pan and cook until a little thick. Don’t over cook the egg yolks. Let cool.

Beat egg whites with pinch cream of tartar (or few drops lemon juice) until foam. Add gradually the rest sugar, and continue to beat until firm peaks.

Mix melted chocolate with heavy cream, add gradually matcha. Mixture everything (egg cream and the matcha misture). Very important: taste it! To adjust the matcha quantity. Now, fold the egg white in the batter.

Pour into a prepared mold with plastic warp and cover (with the same plastic warp). Put in the freezer for about 4 hours.

Tips & Tricks
- Matcha: quantity can change because the quality, if you put too much it becomes bitter. You use more when a brand is bad.
- Heavy cream: actually, I used cream with about 20% fat. So, it’s more medium cream. But will work with heavy cream, I guess. Will be more creamy.
- Cream of tartar or drops lemon juice: acidity helps stabilize egg whites, isn’t necessary. If you have use it, if don’t. No problems.
- For serve I made a dark chocolate (70%) skin.