By Liv Kaplan
Salted Caramel Mousse Bars
4 steps
Prep:20min
While I was at university, I worked at a beautiful Italian restaurant, and one of our most famous desserts was the semifreddo which loosely translates to “semi frozen”. It’s a beautiful Italian dessert known for its creamy texture, despite being frozen, yet unlike ice cream or gelato it isn’t churned.
Translation… It’s ice cream without the fuss.
Now of course my version is missing the dairy and sugar, but it’s delicious nonetheless. I invented this one and it truly reminds me of the semifreddo on the menu at my old waitress job.
Updated at: Thu, 17 Aug 2023 02:53:16 GMT
Nutrition balance score
Unbalanced
Glycemic Index
22
Low
Glycemic Load
1
Low
Nutrition per serving
Calories145.8 kcal (7%)
Total Fat13.2 g (19%)
Carbs5.8 g (2%)
Sugars2.4 g (3%)
Protein1.4 g (3%)
Sodium226.6 mg (11%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
15 servings
Instructions
Step 1
In a small saucepan over a low heat, melt together all ingredients excluding the chocolate until just combined. Carefully pour into a silicone ice cube tray and place in the freezer. Leave to set for at least 3 hours or overnight.
Step 2
When set, prepare the chocolate by melting in a double boiler. Set this up by placing the chocolate in a bowl sitting over a pot of gently simmering water. Stir until no lumps remain then remove from the heat. Transfer to a new bowl.
Step 3
To assemble, remove the frozen squares from the silicone moulds and dip in the melted chocolate. Place in on a wire rack to let the chocolate drip down and harden.
Step 4
Drizzle with the leftover chocolate and sprinkle over a little extra sea salt. Store in the fridge.
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