Maple Brown Butter Semifreddo


 

There’s no need to worry about the raw eggs in this recipe. The heat from the maple syrup and brown butter will essentially “cook” the eggs.

  • 2 cups heavy cream, chilled
  • 6 tablespoons butter
  • 3/4 cup pure maple syrup
  • 5 large egg yolks
  • hazelnuts, to serve (optional)

In a bowl, beat cream to stiff peaks and refrigerate.

In a small saucepan, cook butter over medium heat, swirling occasionally, until the butter is golden brown and the foam has subsided (8-10 minutes). Pour into a small bowl and set aside.

In a (clean) small saucepan, bring maple syrup to a boil and simmer for 2 minutes.

Place egg yolks in the bowl of an electric mixer. Beat yolks on high until pale yellow (1-2 minutes). With mixer running, add hot maple syrup, then brown butter, in a slow, steady stream. Beat on high until the mixture cools to room temperature (about 5 minutes). Fold in whipped cream.

Transfer mixture to a 5×10 inch loaf pan (or similar sized pan or tupperware), cover with plastic wrap and freeze until firm (5 hours).

Best eaten within 1 week.

 

Adapted from Every Food November 2011.


Dori Ross

Author