apple crumble semifreddo
- 2 cups (340g) grated Granny Smith (green) apple
- 1 teaspoon ground cinnamon
- 1 tablespoon finely grated lemon rind
- 1 tablespoon lemon juice
- 3 eggs
- 2 egg yolks, extra
- 1 teaspoon vanilla extract
- 1 cup (220g) caster (superfine) sugar
- 2 cups (500ml) single (pouring) cream
- store-bought waffle cones, to serve
- 1 cup (150g) plain (all purpose) flour, sifted
- ⅓ cup (75g) caster (superfine) sugar
- 80g butter, melted
- Place the apple, cinnamon, lemon rind and juice in a non-metallic bowl and toss to combine. Set aside.
- Place the eggs, extra yolks, vanilla and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until thick and pale. Remove from the heat and allow to cool slightly.
- Whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined. Fold through the apple mixture until well combined. Pour into a 2 litre-capacity metal tin and freeze for 6 hours or overnight.
- Preheat oven to 180°C (355°F). To make the crumble, place the flour, sugar and butter in a bowl and mix well to combine. Spread out on a baking tray and bake for 15 minutes or until golden. Set aside to cool. Scoop semifreddo into waffle cones and coat with crumble to serve. Makes 2 litres.
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