Recipe: Milk Chocolate Malt Semifreddo
The recipes use raw eggs, which may carry salmonella. Pasteurized eggs can be used instead.
10 ounces (about 1¾ cups) malted milk balls
½ cup sugar
1/3 cup malted milk powder
5 large eggs
2 cups whipping cream
1 tablespoon vanilla
½ teaspoon salt
Line two 9-by-5-inch loaf pans with plastic wrap, allowing for generous overhang on all sides. Pulse the malted milk balls in a food processor until coarsely chopped. Sprinkle the bottom of the loaf pans with one-quarter of the malted milk balls.
Whisk ¼ cup plus 1 tablespoon sugar, the malted milk powder and the egg yolks in a large bowl until the mixture turns pale, 1-2 minutes.
Whisk or beat the whipping cream in a bowl, 1 minute; sprinkle remaining 3 tablespoons sugar and the vanilla over the cream. Beat until soft peaks form. Fold the whipped cream into the yolk mixture.
In the bowl of a stand mixer fitted with the whisk attachment (or with electric beaters), beat the egg whites with the salt just until stiff peaks form. Fold one-third of the egg whites into the yolk base. Add half the remaining egg whites; gently fold until almost incorporated. Fold in remaining whites.
Fill loaf pans halfway with the semifreddo mixture. Smooth the tops. Freeze, 10 minutes. Remove pans from freezer. Sprinkle first layer with remaining malted milk balls. Cover with remaining semifreddo. Smooth top. Cover the pans tightly with the plastic wrap overhang. Freeze until firm, about 6 hours.
To serve, invert each semifreddo onto a platter; remove plastic wrap. Drizzle with chocolate syrup. Cut into 1-inch slices.
From “Baked Elements,” by Matt Lewis and Renato Poliafito