Semifrio de Mel com Crumble de Limão / Honey Semifreddo with Lemon Crumb
ฝัง
- เผยแพร่เมื่อ 30 ก.ย. 2024
- Hoje proponho-vos uma versão da sobremesa que o chef mundialmente famoso Marco Pierre White declarou como a melhor que havia provado no Masterchef Austrália.
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● Ingredientes (para 6 unidades)
● Para o semifrio de mel:
1 Ovo + 1 gema
100 g de açúcar granulado
85 g de mel
230 g de natas
● Para o crumble de limão:
60 g de manteiga
80 g farinha de trigo
50 g açúcar granulado
Raspa de 1 limão
Sumo de 1 limão
● Para o caramelo de limão salgado:
100 g de açúcar granulado
60 g de natas
Sumo de 1/2 limão
1 Pitada de sal
● BOM APETITE!
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Today I propose you a version of the dessert that world-famous chef Marco Pierre White declared the best he had tasted at Masterchef Australia.
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● Ingredients (for 6 units)
● Honey Semifreddo:
1 Egg, plus 1 egg yolk
100 g caster sugar
85 g honey
230 g heavy cream
● Lemon Crumb:
60 g butter
80 g all-purpose flour
50 g caster sugar
Zest of 1 lemon
Juice of 1 lemon
●Salted Lemon Caramel:
100 g caster sugar
60 g heavy cream
Juice of 1/2 a lemon
Salt, to taste
Instructions:
For the Honey Semifreddo, place egg, yolk and caster sugar into a bowl over a saucepan simmering water and whisk until pale and thickened, about 6 minutes.
Remove from heat and gently fold in honey until fully incorporated. Meanwhile, whip cream to stiff peaks. Fold the honey egg mixture into the whipped cream and transfer into serving bowls. Set aside in freezer until set.
For the Lemon Crumb, line a baking tray with baking paper.
Place all ingredients into a food processor and blitz until mixture has just come together.
Spread mixture thinly onto tray and bake until golden, about 10-12 minutes at 180ºC.
Remove from oven and set aside to cool completely. Once cooled, break up biscuit and blitz in a food processor to a coarse crumb. Transfer to baking tray and bake until lightly golden, about 8 minutes. Set aside.
For the Salted Lemon Caramel, combine all ingredients in a small saucepan over medium heat and stir until dark brown and thick in consistency.
● BON APPÉTIT!
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I made it!
and now I know what the fuzz is all about
the taste is unreal
nice
It’s it really good? Like worth it?
@@Historical_Jalapeno It is good! giving the time and ingredients absolutely worth it, and kind of different, In it you can tell the difference between normal and advanced recipes, I am not gonna lie I was skeptical of adding lemons in there but now I might give it a try my own recipes.
now I use it to impress people at my office heh!
@@tacg6799 Could you tell me what kind of lemon you used? Thank you.
are you an experienced cook/chef or do you think anyone could make this?
Thank you, nicely shown and thanks for adding subtitles.
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Thank you for the subtitles. Excellent presentation!!
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This is by far the *GREATEST DESSERT* I ever tasted.
- Marco Pierre White
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-in MasterChef
Wow, thank you for posting the instructions on how to make this delicious dessert! I have tried something similarly but with orange and orange blossom taste. It was mind blowing ! Great video overall 👏🏼🙋🏻♀️
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Hey hey!
I saw your comment on Nino’s channel! Hope you become successful!
Thank you!
Keep up the good work! You deserve millions views for stuff like this!
Thanks!
Great recipe, though I recommend for the lemon caramel that you use lemon zest instead of lemon juice; the acidity of the lemon juice makes the caramel taste sour. Would make again!
Thanks for the tip.
I think that is the point though. The semifreddo is extremely sweet and it needs acidity to balance it. If you put normal caramel on top you will just get overloaded on sugar.
@@Shirow66 if I ever try this I would put both the juice and zest, the zest has big flavor and should not be left out :D
@@Oktaykulu16 Agree on flavor but I don't like the mouthfeel of zest in caramel, I would filter it out after cooking in that case.
Charlie was a genius in Masterchef to Come up with something like this. Wonder how he did it
It's a great dessert. 👍
It’s been around for a long long long time
Made this at home. Great dessert but it's definitely on the sweeter side... nonetheless it's amazing with all the different textures 👌🏻
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Don't add caster sugar to the Honey Semifreddo and just increase the quantity of honey to 100g.
Same. It’s very sweet. And homemade caramel tends to harden up quite a bit. Next time I’m going to add some salt to the honey before incorporating it
Obrigada por compartilhar! Estava atrás desta receita. Fiz ontem e é realmente maravilhosa.
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what was the garnish made of if may i ask
I’m confused. Is the ingredients listed a typo or did he simply double the receipe? This question is brought to you by 1 egg 1 yolk and sponsdered by tempering 2 eggs and 2 yolks.
Hello! There is no error in the recipe. In the list of ingredients is 1 egg and 1 egg yolk and in the video I use that same ingredients. 👍
Filus Gastronomia I see. 1 full egg and 1 yolk. Coo coo
Thank you! few questions please
1. Can i use regular white sugar instead of caster?(there's none in my country)
2. What can i do to prevent the caramel from being solid upon service?
3. how long does it take for the semifreddo to be unfrosted? i need to transfer the semifreddo from one place to another and i dont want it to melt
Hey!
1. Yes.
2. The only way is to make it more liquid. You can add more cream and possibly some butter.
3. Fast defrost. The locations must be close. Pay attention to the room temperature.
you can just put normal sugar in a blender and blend it for 2 seconds or so. not too fine. you dont want powdered sugar
I am so happy that you are growing. I remember when we were a few ones.
Thank you! That's true. 👍
i didnt know wanderlei silva had a cooking channel
Hahahaha nice one
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Haha the axe murderer
I gained 5lb watching this video...good job.
Thanks!
How did you make the lemon rind? Great video!
I used a citrus grater that has small holes. When passing in the fruit thin threads are obtained. Hope this help you.
Seems like i am only one hwo has that problem, i tried recipe twice, and twice got crumbled cream after mixing it with eggs with honey, then mixture delaminates, what am i doing wrong? Only different ingridient is sugar, i used powdered one.
You cannot heat the egg mixture above 84ºC because the proteins present in the egg start to separate, giving that grainy appearance.
Use granulated sugar.
Hello im doing this to eat at night, but i replaced the crumb with vanilla and lemon cookies all crunched, cause i dont have time for the crumb, do you think it will make a big difference?
Hello! It won't make a big difference and will also be good. 👍
I tried it. Absolute disaster. Eggs were still raw even after 15 minutes, the second part burt on the edges, raw in the center.... awful
This dessert deserves a second chance. Try again, you won't regret it. 👍
Is it okay to eat uncooked eggs? i mean, there isn't any action to "cook" the eggs.. just mixing them with sugar and then freeze considered as cook?
During the process of placing egg, yolk and caster sugar into a bowl over a saucepan simmering water and whisk until pale and thickened (about 6 minutes), they reach a safe temperature to eliminate dangerous bacteria. 👍
At 6:33 what is the thing you put on top, and how do you make it? :)
Thanks for an easy to understand video! Appreciate it wholeheartedly. :)
Is candied lemon zest.
To eliminate the bitter taste, heat the thin lemon peel julienne and bring to a boil. Remove from heat and place in water and ice. Repeat the process 3 or 4 times.
Bring sugar with cold water over medium-high heat until it boils and sugar is dissolved. Add the julienne from the rind, reduce the heat to medium-low and cook for about 10 minutes. Remove from heat, cover and let stand overnight. 👍
Antes de mais obrigado. Tenho uma dúvida: já fiz a receita várias vezes mas peco sempre na parte do semifrio. Não consigo atingir a espessura da junção dos ovos + acucar no banho maria. Tens alguma sugestão? Quando faço o banho maria deixo-o aquecer no lume 4-5 (estou a cozinhar em placa de indução) e quando começa a sair vapor e a borbulhar ligeiramente coloco o açúcar + ovos. Independentemente do tempo não consigo com que fique espesso :/
A água do banho-maria deve estar quente, mas não a ferver intensamente ou a borbulhar.
Deves bater constantemente a fim de que a mistura vão espessando e ganhando volume.
Depois bater as natas em picos firmes e envolver o preparado das gemas.
Espero que da próxima vez sejas bem sucedido. 👍
I followed the exact same steps, same ingredients and same quantities, and my mixture was almost completely liquid.
I can assure you that the recipe works pretty well.
Try again, you'll see that you can do it. 👍
then you screwed up you fucking donkey
Could be about the climate
More heat on the sugar/egg mixture but carefully until the "sweet thickened spot" is reached (between 75 and 85 degrees). For me the semifreddo also stayed too liquid. It was creamy though but not half-frozen.
Perfecto, thanks for sharing. Gonna make this soon
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I'm curious, why do you have to gently fold in the honey? Does it take away the sweetness if you do it faster?
The idea is not loose the volume obtained with the sabayon.
I do not have those spherical dishes. I will be using probably a bread container, put saran wrap then cut the pieces. Is this okay?
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Fuckin legend thanks dude
god bless
It looks really delicious , just a question : how many hours does it stay in the freezer ??
Best overnight, but never less than 4 or 5 hours.
What have I possibly done wrong, as it’s been almost 6hrs but doesn’t look set at all
If the preparation doesn't have the right thickness it won't set.
What is the garnish that you used? Beautiful recipe!!
Lemon crumble and salted lemon caramel.
Does it tast good? Is it a good recipe to fascinate people?
This dessert has great flavors and works very well.
A receita original diz para usar "Caster sugar" (que é o meio termo entre o açúcar em pó e o açúcar granulado). Não tiveste problemas a usar granulado? Pensei que a melhor aproximação seria o açúcar em pó..
Não tive qualquer problema.
Sabes o que é Natas em português do Brasil? Pretendo fazer essa receita
Pode usar creme de leite com cerca de 35% de gordura.
To anyone who doesn’t like Honey too much can replace it with Vanilla
In that case, you can substitute honey for sugar and flavor it with vanilla.
What was that which you lay over the top at the end? Was it candied lemon rind? This looks delicious, I'm gonna try to make it.
Yes. You must try it cause it's delicious.
For the sugar, in America is it the powdered sugar or granulated sugar ?
Is the granulated sugar.
Very nice.
Thanks! 👍
imagine if that dude watched this vid prior to making this desert on masterchef
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The caramel is not good
Try again. 👍
What does it mean exactly: "set aside in freezer until set"? For how long can it stay in freezer? How long is just enough?
Overnight.
@@FilusGastronomia thank you for quick response. So when i will serve it i should put it on the plates right from freezer? It will be stone cold. How should i proceed? Thanks!
@@sharpeveryday Remove from the freezer, unmold and meanwhile it is ready to be eaten. The defrosting time is short.
Too much sugar. I guess great taste came with a sacrifice...
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So this is the charlie dish
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How long in the fridge?
Place in the freezer until set.
Hi! I have a question. When you say "Put in freezer until set", how long would that be approximately?
Best overnight, but never less than 4 or 5 hours.
Parabéns pelo vídeo ...Muito bem pensado.
Obrigado 👍
Thank you soo much for this😊😊😊
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Muito doce e o sabor do mel fica muito presente. Da próxima vez vou diminuir a quantidade e bastante.
É uma questão de adaptar ao gosto de cada um sem comprometer as quantidades da receita. 👍
@@FilusGastronomia Eu creio que 25 gramas de mel seriam suficientes. E também diminuiria a quantidade de raspas de limão do crumble e no caramelo, adicionaria um pouco de manteiga e diminuiria a quantidade de sumo de limão, adicionando apenas no final.
what kind of honey would you recommend?
I used orange blossom honey.
how many spheres does the Semifreddo fill?
This recipe is for 6.
what should be the percentage of the cream?
Hey! You want to know the fat % of the cream I used? If that is the question, I used 35% cream.
@@FilusGastronomia yes that's the question. I formed it wrong sorry. Thanks for the answer
@@TheStigi98 👍
Receita incrivel! A raspa de limao doce colocada no final é comprada ou foi feita por si? se sim, gostaria de saber como o fez
Obrigado. 👍
É caseira. Para eliminar o sabor amargo, levar ao lume a juliana fina de casca de limão e deixar ferver. Retirar do lume e colocar em água e gelo. Repetir o processo 3 ou 4 vezes.
Levar o açúcar com a água fria a lume médio-alto até ferver, e o açúcar estar dissolvido. Adicionar a juliana da casca, reduzir o lume para médio-baixo e cozinhar cerca de 10 minutos. Retirar do lume, cobrir e deixar repousar durante a noite.
Thanks mate
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Great 🤩 wow it’s the same dish
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Too much sweet
You can make it without the caramel.
Thank you for sharing your expertise.
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How long does it have to chill in the freezer? Does it stay creamy when its in the freezer for eg. a night?
The Ultimate Roflkopter I’ve seen some put it in the fridge after freezing to thaw it out. It wouldn’t really be enjoyable to eat it frozen
@@gush6009 thanks mate luv yu
I chilled it overnight.
As not made with gelatin it defrosts quickly.
Hi. Thanks a lot for doing this amazing recipe.
I have a question. If I don't have access to an oven, how can I work my way around while making lemon crumbs? Thanks
You can do it in the microwave. Cook uncovered on MED-HIGH for 3-4 minutes or until the crumble is cooked in the centre.
So the semifreddo is more of an ice cream? I thought it was mousse great video thanks
A semifreddo is a sort of creamy mousse. But it has to be frozen in order to unmold.
@@FilusGastronomia Roughly how long in the freezer? Is 6 hours enough?
@@brandontan2569 Better stay in the freezer overnight.
Superrrr 😳 omg 👍
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Crumble de lmao
limão = lemon 👍
I've tried it and it came out too sweet for me. Also the mixture was quite thin.
You can cut some sugar.
About the consistency, maybe something didn't go well during the process...
My semifreddo never got half-frozen. It was still quite creamy. Maybe you have to cook the sugar/egg mixture more (to thicken, but carefully to not make scrambled eggs). To me it was also too sweet, especially the caramel whereas I found the crumbs not enough lemony.
@@disdonc6012 You need to let the sugar/egg mixture get thick enough. You can cut some sugar (be carefull to not compromise the final result).
For the lemon crumble, you can add more lemon zest if you wish.
Grasias en english, mi gringo
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That's so nice
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did you candy the lemon zest?
yes. 👍
@@FilusGastronomia how did you candy lemon zest? Great video
@@richardrichard5680 To eliminate the bitter taste, bring the fine julienne of lemon peel to the heat and bring to a boil. Remove from heat and place in water and ice. Repeat the process 3 or 4 times.Bring the sugar with cold water to medium-high heat until it boils, and the sugar is dissolved. Add the lemo julienne, reduce the heat to medium-low and cook for about 10 minutes. Remove from heat, cover and let stand overnight.
As natas seriam o creme de leite? Aqui no Brasil deve ser diferente o nome...
Sim
Obrigado! Vou testar hoje!
Perfect!
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Obrigado pela receita.
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Thanks for a very good video! Thing with the caramel sauce is that it will harden in no time. Any tips to prevent this, or does it have to be served smoking hot?
I found an other recipe that suggested using honey instead of sugar. Wonder if that will make a difference?
Thanks.
Eventually, a honey caramel will harden slowly than a sugar one.
However, the contrast between the softness of the parfait and the crunchiness of the caramel is amazing.
The original recipe makes the caramel using honey, no sugar. I don't know where the 100g of sugar come from in this recipe. In the original recipe they use 1/2 cup honey and 1/4 cup cream + 1/2 cup lemon juice, a bit of salt. I tried it as well. Took ages to thicken (recipe says 12 minutes) and then it got so hard after pouring over the semifreddo that it clung to my teeth, terrible. The next day I reheated the completely hard caramel adding about 1/2 dl more cream. That did the trick, it stays liquid. But to me it is still way too sweet, too much honey. It covers up the more delicate taste of the crips (which in my opinion has too little lemon zest) and the semifreddo (which I also find too sweet).
Que tipo de crema usastes?
O molho que acompanha o semifrio é um caramelo de limão salgado. Era essa a tua dúvida?
Es crema de leche
Wow!! 😍🤯😍
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I think it’s a bit too sweet😓
You can use less caramel. 👍
Hey vegetarian guy here, can you suggest something to substitute the egg with. Great recipe though. You've earned a subscriber. 👍
Possible substitutes of 1 egg: 1 overripe banana; ¼ cup silken tofu; ¼ cup vegan yogurt… 👍
Obrigado pela receita! ;)
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I'm making it right now just waiting for the semi freddo to freeze and then I will plate so I will come back with how it tasted
Edit: I made it and it tasted good! But even tho I myself has a sweet tooth for me it's REALLY sweet so I suggest that if you make it try to go for something you think is tolerable and that the semi freddo part took a LONG time to set so I say make the I've cream like part first but other wise it is REALLY good!
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How long did it take to freeze them?
It is unclear what you’re doing. Can you maybe describe it better?
Everything is clear
Strange comment honestly. I thought it was very easy to follow along with the recipe, and even while not speaking his native language.
I will say the Caramel for me was abit difficult at first to figure out. Once it started turning that classic caramel color it would solidify. I had to throw in about 4 tbl spoons of butter at the end of the process for a nice sauce. The rest ia very str8 forward
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