Vanilla Bean Olive Oil Semifreddo
- 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.
Cooking Method: Bake
World Cuisine: Italian
Product: Italian Organic