I can’t believe I’ve never made brown butter before. I knew it wasn’t difficult to do, this was just the first time a recipe I was making actually called for it. Now that I’ve tried it, I think I just might be addicted.
I’ve heard it a million times, but it really is amazing what happens to butter when you go against your instincts and let the butter bubble and brown into nuttiness. It is a perfect fall flavour.
And, if you haven’t noticed yet I love maple. These two are such a beautiful pairing. The moment I dipped my finger and took my first taste, I fell in love. I waited with eagerness until the kids were in bed before I had my first real, frozen, helping. In one word – bliss.
If you’ve never made a semifreddo before it is basically a really simple version of ice cream. One that doesn’t need an ice cream maker. Yay! They are usually described as a frozen mousse and can be presented in many different forms. This one is scooped into bowls and topped with an optional sprinkling of hazelnuts. If you serve this to guests they will think you slaved away to make the most delicious homemade ice cream. But in fact, it couldn’t be easier.
This also happens to match brilliantly with the apple crisp I posted on monday. I actually made another batch of apple crisp specifically to have with this semifreddo because I knew it would be the perfect complement. Cold and creamy Maple Brown Butter Semifreddo slowly melting over a warm piece of Apple Crisp. Perfection!
Maple Brown Butter Semifreddo
There’s no need to worry about the raw eggs in this recipe. The heat from the maple syrup and brown butter will essentially “cook” the eggs.
- 2 cups heavy cream, chilled
- 6 tablespoons butter
- 3/4 cup pure maple syrup
- 5 large egg yolks
- hazelnuts, to serve (optional)
In a bowl, beat cream to stiff peaks and refrigerate.
In a small saucepan, cook butter over medium heat, swirling occasionally, until the butter is golden brown and the foam has subsided (8-10 minutes). Pour into a small bowl and set aside.
In a (clean) small saucepan, bring maple syrup to a boil and simmer for 2 minutes.
Place egg yolks in the bowl of an electric mixer. Beat yolks on high until pale yellow (1-2 minutes). With mixer running, add hot maple syrup, then brown butter, in a slow, steady stream. Beat on high until the mixture cools to room temperature (about 5 minutes). Fold in whipped cream.
Transfer mixture to a 5×10 inch loaf pan (or similar sized pan or tupperware), cover with plastic wrap and freeze until firm (5 hours).
Best eaten within 1 week.
Adapted from Every Food November 2011.