Your prepped-in-advance, perfect Christmas day dessert has arrived: Vodka, dulce de leche & raspberry semifreddo 🍨 Ribbons of dulce de leche, it’s rich but light from an egg yolk sabayon, and the Australian Distilling Co. Adelaide Vodka has a stunning smooth profile and works in a dessert in the same way it does in a vodka pasta, to enhance the flavours. Because alcohol doesn’t freeze at 0°C, it also helps the dessert stay scoopable
- 150g caster sugar
- 12 egg yolks
- 1 tsp vanilla bean paste
- 90ml vodka
- 900ml thickened cream
- 3 punnets fresh raspberries (around 375g), plus more to serve (optional)
- 2 x 385g dulce de leche (such as Nestle Top n Fill Caramel)
- At least a day before you want to serve, make the semifreddo so you it has time to set.
- Bring a pot of water to a simmer.
- Make a sabayon by whisking vodka, egg yolks, sugar and vanilla bean extract continuously in a stainless steel/heatproof bowl over the simmering water (make sure the bottom of the bowl isn’t touching the top of the water or it will reach too high a temperature and overcook).
- Whisk continuously until the mixture thickens and holds a ribbon (5-8 minutes).
- Place the sabayon bowl on top of a larger bowl or pot of ice water touching the bottom of the bowl to cool, giving it a whisk occasionally to keep it smooth.
- Whisk thickened cream until medium-stiff peaks form, then fold through cooled sabayon and one quarter of the dulce de leche.
- Fold through raspberries and spoon a layer into a serving dish or bowl, pour over another layer of dulce de leche, and repeat until you reach the end. Each time you add a layer of dulce de leche gently swirl with a teaspoon to create ribbons of caramel throughout. You might do two layers if you’re making it in a shallow dish or three if you’re making it in a deeper bowl.
- Freeze overnight then scoop with a hot spoon, or slice with a hot knife, and serve with more fresh raspberries.