White Chocolate & Salted Caramel Semi-Freddo

This is a really simple, but really delcious dessert. In Italian it means 'half frozen' and is basically what it says on the tin- a half frozen ice cream/mousse. You can experiment with a variety of flavours and stir in some of your favourite chocolate snacks- putting whole maltesers in is one of my favourites!

Ingredients: 

Butter for greasing

300g White chocolate

4 Eggs

100g Caster sugar

600ml Double cream

1tsp Vanilla extract

140g Crushed daim bars

Method

Grease a 1kg loaf tin and line with 2 layers of cling film, leaving enough overlapping to cover the contents of the tin

Break up the chocolate and melt in a Bains-Marie- you can melt it in a microwave but I always prefer to melt it this way to avoid it burning. 

Place the eggs and sugar in a mixing bowl and whisk until pale, thick and fluffy.

Put the cream and vanilla extract in a separate bowl and whisk until it forms soft peaks. 

Stir in the chocolate into the egg mixture and then fold the cream into the chocolate mixture. Freeze overnight.

10 minutes before you want to serve it, remove from the freezer and cut into slices. Then just let it sit at room temperature until it becomes 'half frozen'!