DUKAI
Recipe BookDesserts

White Chocolate Semifreddo

A pâte à bombe folded with white chocolate and whipped cream.

Light and mousse-like rather than dense, and frozen in a mould or a lined tray.

Made from 200 g of white chocolate and 300 ml of cream

Cook this

Ingredients

  • White chocolate200 g
  • Whipping cream300 ml
  • Egg yolks3 each
  • Sugar60 g
  • Water50 ml
  • Vanilla paste1 tsp

Method

  1. Melt the white chocolate gently over a bain-marie.

  2. Whip the cream to soft peaks and set it aside in the fridge.

  3. Heat the sugar and water to 118°C, the soft ball stage.

  4. Whisk the yolks and pour the syrup in slowly to make a pâte à bombe.

  5. Once it has cooled slightly, fold in the melted chocolate and the vanilla.

  6. Gently fold in the whipped cream.

  7. Pour into moulds, or line a tray with acetate, and freeze until firm.

Keeping

DUKAI storage guidance

Keep it frozen at minus 18°C, wrapped or covered, and use within two weeks. The hot syrup cooks the yolks as it is whisked in, which is the point of a pâte à bombe, but this is still an egg preparation: keep it frozen until service and do not refreeze what has softened.

Allergens and diet

Milk. Eggs.

Last refined · September 2026