Whisky affogato with whisky-malt semifreddo
makes
1.5L
“Whisky’s warming qualities bring so much to the table when it comes to winter sweets. I love the boozy kick it adds to a salty-sweet fudge or my take on an affogato. It’s also beautifully mellow when cooked – the alcohol is removed, but the malty notes remain.” – Emma Knowles
Ingredients (8)
- 600ml thickened cream
- 2 tsp vanilla bean paste
- 1/2 cup (125ml) Scotch whisky
- 6 egg yolks
- 185g caster sugar
- 1/2 cup (75g) malted milk powder
- Shots of espresso, to serve
- Nips of whisky, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.For the whisky-malt semifreddo, place the cream, vanilla and half the whisky in a stand mixer fitted with the whisk attachment and whisk until firm peaks. Transfer to a large bowl.
-
2.Whisk egg yolks, sugar, malted milk powder and remaining whisky in a large heatproof bowl to combine. Place over a saucepan of simmering water (make sure base of bowl doesn’t touch the water) and whisk continuously for 7 minutes or until thick and pale and ribbons form. Transfer to the clean bowl of a stand mixer fitted with the whisk attachment. Whisk for 10 minutes or until cooled to room temperature.
-
3.Fold egg yolk mixture into cream mixture to combine. Spoon into a 1.5L airtight container. Cover and freeze overnight. Scoop semifreddo into serving glasses. Pour over a shot of espresso and a nip of whisky to serve.
Recipe Notes
Begin this recipe a day ahead.
Keep semifreddo in the freezer in an airtight container for up to 2 weeks.
“An affogato sits perfectly in the sweet spot between a drink and a dessert. Ours levels up with a homemade semifreddo that has a gorgeously scoopable texture. The semifreddo would also be beautiful with almost any warm winter pudding.”
Reviews
Join the conversation
Log in Register