Jamie starts his Semifreddo recipe by roughly chopping up his three Peanut (or Marathon) bars.
He places them (but saving a couple of pieces) right into a mixing bowl over warm water, and gradually melts, moving it around having a whisk from time to time. Jamie also adds 50 grams of 70% chocolate to create things even more potent!
Jamie then separates his four eggs. Placing yolks in a single bowl, whites in another.
Within the bowl using the yolks, Jamie adds 50 grams of caster sugar and all sorts of seeds in one vanilla pod – you could utilize a couple of drops of extract if you like.
He beats the yolks, sugar and vanilla together until creamy and smooth.
In another bowl, Jamie whips up 500ml of double cream until stiff.
Now embracing the bowl using the whites, Jamie adds a pinch of salt, and whisks the whites until they form firm peaks.
When the whites happen to be whisked to peaks, Jamie folds them in to the yolks and sugar after which also folds within the double cream. Jamie whisks the mix lightly, making certain things are completely mixed together.
To combine the chocolate using the Semifreddo, Jamie flows 1 / 2 of the liquid in to the chocolate bowl and folds together until mixed.
When the first half continues to be folded in, he flows within the rest and folds together once again.
When all the chocolate continues to be included, Jamie sprinkles the rest of the treat outrageous, and places the Semifreddo in to the freezer for approximately two hrs to create.