Wednesday 25 July 2012

Millionaires Shortbread Semifreddo

"Can we make Caramel Shortbread?"

And the temperature sky rockets to 30o/c. Standing over a hot vat of sugar didn't appeal.

Cold, soft and creamy caramel slices of Semifreddo sandwiched between a light biscuit base and a snappy chocolate topping is sheer bliss.


Ingredients

Biscuit Base
80gr soft butter
50gr caster sugar
150gr plain flour
Small pinch of salt

Caramel Semifreddo
300ml double cream
100ml condensed milk
25ml caramel flavoured syrup (like Monin)

Chocolate Topping
100gr dark chocolate
25gr butter

Method

1, Preheat your oven to 160o/c
2, Make the biscuit base first by creaming the butter and sugar together and fold through the flour and salt until you have a soft dough.
3, Spray a 1lb loaf tin with cake release spray and press in the dough. Bake for 25-30minutes until golden brown. Cool in the tin for 10 minutes before turning onto cooling rack. It is quite fragile. Cool completely.
4, When the biscuit base is completely cold, wash and line the same loaf tin with cling film and carefully place the biscuit base back into the tin.
5, Make the Semifreddo by whipping the cream, condensed milk and caramel syrup together until soft peaks. Top the biscuit with the Semifreddo and smooth out any air bubbles and the top. Cover with cling film and freeze for a minimum of four hours or until solid.
6, When it has set solid, melt the chocolate and butter together, cool slightly and spread over the top. Return to the freezer for ten minutes. Slice and serve.

I'm entering this into the Semifreddo Blue Ribbon Challenge at Crunchy Creamy Sweet and also into Kavey Eats condensed milk Bloggers Scream for Ice Cream challenge.

29 comments:

  1. I love it! Your caramel shortbread semifreddo is genius! Thanks for participating!

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    1. Thank you Anna, love the semifreddos entered!

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  2. I love the shortbread base and your flavor combinations! Delicious flavor combinations!

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    1. I have a serious soft spot for caramel so it was an easy choice!

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  3. Oh what a fabulous idea to include a shortbread crust! And that chocolate ganache is just perfect. What a really beautiful and creative semifreddo! : )

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    1. Thanks Anne, its really lovely to have biscuit and semifreddo attached on the same plate!

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  4. Oh this looks fabulous, what a great idea!!!

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    1. Thank you Kavey, I think next time I make it - I'll add a dirty great big layer of caramel in there somewhere!

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  5. Haaa, I just read the other comments, Anne is my comment twin! :-)

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  6. So this is how to make shortbread even nicer - great for this hot afternoon.

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    1. Thank you Phil - I think a lot of things would be nice with an added semifreddo topping.

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  7. I also love the shortbread crust in your semifreddo. This one looks so yummy!

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    1. Thank you, the biscuit crunch is gorgeous against the creamy semifreddo.

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  8. I still can't get over the genius of this idea, Hannah. I wish I had a prize for this month's challenge!

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  9. Oh wow, this is the bees knees! Love love love it!

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  10. This is amazing and is probably my two favourite sweet foods rolled into one...definitely going to have to give this ago soon!!

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    1. Thank you :) Love how millionaire's shortbread is universally adored :D

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  11. Replies
    1. Thank you Angie :) it was a bit decadent but life is short :D

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  12. Now that is what I call a dessert Hannah - such an inspired idea and it looks so lush. I have both bookmarked and pinned this one.

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    1. Thank you Choclette :) It's very tempting to semifreddo other classics :)

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  13. This is a fine idea and I absolutely love it. Must taste like heaven!

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    1. Thank you Laura - it was delicious, although a small slice goes a long, long way...

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  14. This looks absolutely delicious - much better than Vienetta! I'm bookmarking this for the next time we have the in-laws visiting and I want to make a special dessert.

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    1. Thank you Aveen - although Vienettas hold a special place in my heart! I think I'll be doing a christmas pudding style one for the festive season at some point!

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