milo semifreddo

i went to an italian cooking class a couple of weeks ago and for dessert she showed us how to make a semifreddo al caffe (translation = coffee flavoured ice cream). as delicious as it was, the coffee kept me up all night! so, last night i decided to substitute it for milo and added more of this to the recipe as it's flavour isn't as intense as coffee is.

ingredients:

1/2 litre thickened cream

4 eggs

200g caster sugar

1/3 cup milo

4 tbspn milo dissolved in 60ml hot water

canola oil + a semifreddo tin (30cm)

instructions:

* first prepare the semifreddo tin by greasing it with canola oil then lining it with cling wrap

* beat the yolks with the sugar for about 6 minutes until it reaches a very white creamy consistency

* add the milo and then slowly add the milo/water mixture

* beat it with the mixer for few seconds until all the milo is amalgamated

* in seperate bowls beat the cream and then beat the egg whites

* add the cream into the milo mixture and finally fold in the egg whites

* once nicely mixed (careful not to overmix), place it into semifreddo tin, wrap cling wrap around to enclose and freeze overnight.

level of difficulty: can watch tv at the same time

time: flight from sydney to melbourne (not including freezing time)

end result: hi fives all round

love ky xx