Malted Barley Semifreddo

• 170 g double cream
• 1 g vanilla seed powder
• 40 g<

Whip the cream and vanilla seed powder to stiff peaks, then place in the fridge until needed.

Over a bain marie, whisk together the egg yolks and sugar until it reaches ribbon stage, then set aside.

Again over the bain marie, whisk the egg whites, sugar and salt until they are light and fluffy and the sugar has dissolved, then remove from the heat and whisk until cold in a stand