Breakfast

Vanilla Bean Olive Oil Semifreddo

Prep: 30 min
Inactive: 8 hr
Cook: 10 min
Total: 8 hr 40 min
Servings: 10 or more
Vanilla Bean Olive Oil Semifreddo
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Ingredients

  • 1 cup Filippo Berio 100% Italian Organic Extra Virgin Olive Oil (approx.)
  • 1 1/2 cups heavy cream
  • 1 cup granulated sugar
  • 8 egg yolks
  • 2 vanilla beans, split and scraped

    • Directions

    • Line 8- x 5-inch loaf pan with enough parchment paper to overhang edges. Set aside.
    • Using electric mixer, whip cream to medium peaks; refrigerate. In separate bowl, using electric hand mixer, beat together sugar, egg yolks and vanilla bean seeds. Place bowl in hot water bath; beat until light and fluffy and temperature registers 165ºF on instant-read thermometer.
    • Remove bowl from hot water bath. Place bowl on stand mixer; using whisk attachment, beat until thickened and light in color. Whisk in olive oil until emulsified; gently fold in whipped cream. Spoon mixture into prepared pan. Freeze for at least 8 hours or overnight.
    Categories: BreakfastDessertSnacksEggsBakeItalianItalian OrganicAppetizer & Snack

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    Categories

    Breakfast

    Ingredient: Eggs

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Italian Organic

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    Since 1867, Filippo Berio has been perfecting the art of flavor. We’ve become a staple in kitchens around the world as living proof that great taste never goes out of style. Learn more about our commitment to tradition, quality, and flavor that rings as true today as it did when our first bottle was forged.

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