Semifreddo with basil and rosemary

New recipe from chef Zoran Ožegović.

Recipe from semifreddo

250 ml Hulala Whipping Cream
2 egg yolk
50 g sugar

Mix sugar and water and put that on the stove, on the low heat, to melt the sugar and to make a syrup.
Separate the yolk from the egg whites and put on a steam and gently stir. Gradually add cold syrup from the previous step. Make sure that the fire is not too strong, eggs should not be cooked. Mix it for about 10 minutes until the mixture is pale yellow and tripled in volume. Remove from heat and let it cool.
Whip cream until it is firm. Gently fold together until thoroughly incorporated. Finally add krokant and decorate with basil and rosemary.

Bon appetit!

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