A summery twist on a legend’s dessert, this butterscotch semifreddo is perfect for your first outdoor BBQ of the season. No-bake desserts for the win!
This recipe is inspired by Nancy Silverton’s Butterscotch Budino of Osteria Mozza and Pizzeria Mozza in Los Angeles. I wanted to make it a little lighter as summer is coming. And since summer is coming that means the start of no-bake desserts.
The addition of whipped cream to the pudding turns the texture extra smooth. I then froze it making it almost like an ice cream. Hence the “semi-frozen” of the Italian semifreddo. Garnished with a a dark chocolate glaze and almond praline crumble. Can I just say holy crap YUM! The original recipe for the butterscotch pudding base (which is obviously amazing as is) can be found here.
What Ingredients & Equipment Do I Need For This Recipe?
- Heavy Cream– I always go heavy whipping cream whether I’m using it to whip or not. Also note there are two separate measurements. One is for the pudding base and the other is for the whipped cream to be added once the pudding has cooled and before freezing.
- Milk– Whole Milk is preferred for baking and cooking.
- Brown Sugar
- Kosher Salt
- Egg Yolks– Save the whites to make a number of different things-like my Quick Marshmallow Fluff 😉
- Unsalted Butter
- Garnishes of Choice– For my photos I used an almond praline and cocoa nib crumble, whipped cream, and of course some flakey sea salt.
- Set of Measuring Cups & Spoons (Liquid too) OR Digital Kitchen Scale if using Metric
- Medium Pot– For cooking the pudding itself
- Two Medium Mixing Bowls– One used to mix together the egg yolks and cornstarch to be tempered with the milk and sugar. The other to whip the whipped cream.
- Whisk– My tool of choice for mixing all the ingredients in the pot.
- Rubber Spatula– To fold the whipped cream into the pudding
- Container to Chill the Pudding– I used a large tupper ware sort of container as it was wide and short so the pudding cools a little faster. A bowl would work fine too!
- Plastic Wrap– You want to put a layer (or two) of this right on top of the pudding so that a skin doesn’t form as it cools. As well as to line the loaf pan the butterscotch semifreddo will go in.
- 9″X4″ Loaf Pan– My personal favorite way to cool the semifreddo.
- Hand or Stand Mixer– For mixing up the separate whipped cream to be folded into the pudding base.
My Kinda Professional Tips For Butterscotch Semifreddo
- Don’t rush the pudding making. A lot of the time we are so impatient but this is something that does take a little bit of time to make but the final result will make you so happy!
- Temper you egg yolks slowly. Luckily, if you strain at the end, you will avoid any sort of lumps that can develop during this process.
- Let the pudding cool at least 2 hours before adding the whipped cream. I know this seems like a while again it will be worth it!! Again letting the semifreddo freeze another 4 hours before adding your garnishes.
- This butterscotch semifreddo will keep in the freezer for up to one month.
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using metric
- Medium Pot
- 2 Medium Bowls
- Rubber Spatula
- 9"X4" Loaf Pan
- Plastic Wrap
- Container to Cool Pudding
- 3/4 Cup Heavy Cream (170 ml)
- 1/4 Cup Milk (85 ml)
- 1/4 Cup Brown Sugar (60 g)
- 1/4 Cup Water (40 ml)
- pinch Kosher Salt
- 2 Egg Yolks
- 1 1/2 tsp Cornstach (12 g)
- 1 Tbl Unsalted Butter (15 g)
- 3/4 Cup Heavy Cream (170 ml)
- Begin by adding the brown sugar, salt, and water together in the medium pot. Bring to a boil and cook for about 2-3 minutes, until the bubbles get slower.
- Add in the heavy cream and milk and whisk to combine. Bring to a scald (light simmer).
- In one of the medium bowls, combine together the egg yolks and cornstarch until light.
- Temper 3/4 of the hot milk mixture into the egg yolks slowly. You don't want to cook the eggs in this process.
- Place the milk and yolks back into the pot and continue to cook until thick, like pretty thick. This is a pudding, but remember it will get thicker as it cools!
- Once the consistency is achieved, transfer to your container to cool and place a layer or 2 of plastic wrap directly on top of the pudding. This will help from a skin forming during the cooling process.
- Place in the fridge for at least 2 hours before moving on.
- Prepare your loaf pan with a few layers of platsic wrap to the semifreddo doesn't stick!
- Once your pudding has cooled. Whip the second heavy cream to stiff peaks. From here you will fold that into the pudding until completely combined. If it's a little runny don't worry it will harden!
- Place into your prepared loaf pan and let chill in the freezer for at least 4 hours before garnishing & enjoying.
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