Saffron Semifreddo with Citrus Compote

Preparation info
  • For

    1

    cake tin
    • Difficulty

      Easy

Appears in

By Yvette van Boven

Published 2011

  • About

For this semifreddo you don’t have to make custard. I thought that I would give you another variation. The ice cream will be quite light with this recipe.

Ingredients

  • few strands of saffron
  • 4 eggs, separated
  • 70 g (2

Method

Place saffron threads in a tablespoon of warm water and allow to soak briefly. Line a cake tin leaving excess plastic wrap hanging over the edges, as it will have to cover the ice cream later. In the meantime beat the egg yolk with the sugar into a creamy mixture. Add the saffron and stir.

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