Easy Vanilla-Crème Fraîche Semifreddo
Serves 4 (small plated portions)
Ingredients
- 250 ml ready-made vanilla pudding cold
- 150 g crème fraîche
- 2 large egg whites about 60g
- 2 tbsp sugar
- 1 tsp vanilla extract optional, for a boost
- Pinch of salt
Instructions
Prepare base
- Whisk the vanilla pudding and crème fraîche together in a bowl until smooth and fully combined.
- Add vanilla extract and a pinch of salt. Set aside.
Whip the meringue
- In a clean bowl, whisk egg whites on medium speed until they form soft peaks. (they hold shape but still droop).
- Start whisking the egg whites on medium speed until they form soft peaks (they hold shape but still droop).
- Gradually add the sugar (1 tbsp at a time) Keep whisking until the sugar is fully dissolved and you get stiff, glossy peaks that hold their shape firmly.
Combine
- Fold about a third of the meringue into the pudding-crème fraîche base to loosen it.
- Gently fold in the rest — take care not to deflate it too much.
Freeze
- Pour into silicone moulds, ramekins, or a clingfilm-lined loaf tin.
- Freeze for at least 4–5 hours, or until set.
Serve
- Let soften for 5–10 minutes at room temperature before unmoulding.
- Plate with citrus zest, tuile, honey drizzle, or berry coulis for contrast.
Notes
his semifreddo will be slightly lighter and fluffier than traditional ones thanks to the meringue.
You can swap in Greek yogurt for some of the crème fraîche if you want it tangier.
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