Matcha Semifreddo

How many of you Google yourself? Not the “I Googled myself once – didn’t find anything significant” types. But regularly, diligently, perhaps obsessively? I never gave it much though. But last week in our digital marketing class, when 98% of the class raised their hands when the instructor posed the same question, I was rather surprised. I thought Googling yourself was a fad, like Cronuts, embarrassingly enjoyable in the beginning (read 2010) and now, simply – old? Been there done that? Just another form of feeding your vanity?

Matcha semifreddo 1

How many of us have given up after several attempts and not finding ourselves in the top results – On the first page? And yet, most of us spend several minutes, if not hours each day on some form of social media – Facebook, Instagram, Twitter. This article from WERSM says, 55% of people use social media to stay in touch with what friends are doing. The other top reasons being – news consumption, to fill spare time etc. So, most people are on social media for “passive” networking. This means that they are not actively contributing with opinions, expert thoughts, ideas etc. Which in turn means, they are not really making themselves visible in a meaningful way on social media platforms.

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So if you are just looking at pictures of your friends holidaying in Bali and liking them, and wishing you were there, small chance Google will bring you up on its first page. Because Google needs material – good, solid material about you or created by you, to give you some coverage. So if you stop spending all your social media time, looking at what other people are doing or saying and spend some of that time talking about things that you are passionate about and sharing your knowledge or interests, then you start to contribute in a meaningful way. Then you are not “spending” time but “investing” time in building your online profile.
Some food for thought. Now for some frozen food!

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I love how easy it is to make this “half-frozen” dessert. Whenever I saw MasterChef Australia contestants whip out a Semifreddo, for some reason I always though it must be rather tricky to make. But this creamier, melt-ier kind of ice-cream (maybe I should not call it that, lest I offend the Italians), is the kind of consistency I really like. If you are one of those people who let ice-cream melt or soften up a bit before eating, you would understand. Except, with a Semifreddo, you can eat it straight out of the freezer and it is still soft and rich and smooth, with none of that icy feeling that an ice-cream has.

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I put chocolate chips in this Matcha Semifreddo, because I like chocolate in almost everything. However, I served it with blueberries, simply because I had some at home, and it turned out to be a beautiful combination. The tartness of the blueberries compliments the sweet richness of the matcha.

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This is a great dessert of you want to make something simple and quick and freeze it in small batches in your freezer.  There is no fancy stuff. No temperature taking, no meringue making. One can do that ofcourse. But that is a post for another day. It keeps well for a week or two. All you need is eggs, sugar, cream and your favorite flavours.

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Matcha Semifreddo

Ingredients – Makes 3 small loaves or one medium loaf
300ml whipping cream
4 large eggs – separated
1½ (100gms) fine granulated sugar
1½ heaped tsp Matcha powder dissolved in 2tbsp water (this gives a mild matcha flavor. Add more if you prefer stronger)
½ cup chocolate chips or ½ cup chopped blueberries

Directions

  1. Whisk whipping cream till stiff peaks form. Cover and refrigerate.
  2. Mix egg yolks and sugar in a bowl and place over a bain marie/double boiler over simmering water. Make sure the bottom of the bowl is not touching the water. Whisk till pale and thick and the mixture is hot to touch. Don’t over heat it or the eggs will start to cook and scramble.
  3. Remove from heat, let cool. In the meantime, Whip the egg whites with 1 tbsp sugar over the same double boiler, till it reaches 160F. Remove from heat and whisk till stiff peaks form and it is almost room temperature.
  4. Fold the whipped cream into the yolk and sugar mixture.
  5. Stir in the dissolved Matcha. Add the chocolate chips or blueberries and mix until incorporated.
  6. Lastly gently fold in the stiff egg whites. Pour into loaf tin or mini loaf pans and freeze for atleast 4 hours.
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