Semifreddo

METHOD

1. Heat the butter and the coconut oil together in the microwave until melted and warm, 118°F-122°F.

2. Scale together the rest of the ingredients.

3. Vitamix all the ingredients together for one full minute to fully emulsify.

4. Pour the mixture onto a plastic wrap-lined half sheet pan. Chill at least three hours, until fully set.

5. Once fully chilled, whip the mixture on high speed in a mixer with a whisk attachment until soft peaks form.

6. Spoon the mixture into a plastic wrap-lined 8"x4" loaf pan, smooth the top. Freeze overnight.

7. Remove the semifreddo by lifting up the plastic wrap. Using a warm knife, cut slices about 1/2" thick and serve.

8. Allow the semifreddo to temper 5-10 minutes before serving.

NOTES

· The semifreddo is best eaten within one week of making.

· This is a great base for a plated dessert.

· Depending on the room temperature the semifreddo could take 5-10 minutes to temper.