Semifreddo de Matchá e Chocolate Branco
A creamy and refreshing semifreddo combining the delicate flavor of matcha with sweet white chocolate, perfect for a sophisticated dessert.
Ingredients
Dairy
- 150 mL whole milk (heated with sugar)
- 50 g granulated sugar (for dissolving and whipping)
- 2 units egg yolks (beaten with sugar)
- 2 units egg whites (beaten until stiff)
- 85 g white chocolate (melted)
- 15 g matcha powder (green tea powder)
- 300 mL heavy cream (UHT, for mixing)
- 0.5 g cremor de tártaro (optional, or lemon juice)
Instructions
- Heat the milk with 1/3 of the sugar until dissolved.
- Beat egg yolks with remaining sugar until pale.
- Combine hot milk with egg yolk mixture, cook until slightly thickened. Cool and set aside.
- Whip egg whites with remaining sugar and cremor de tártaro until stiff peaks form.
- Melt white chocolate. Mix with cream, matcha, and egg yolk mixture.
- Gently fold in whipped egg whites. Pour into a lined container and freeze for 4 hours.
- Let sit a few minutes outside freezer before slicing to serve.
Notes
For best texture, let the semifreddo sit at room temperature for a few minutes before slicing.
