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Buffalo Yoghurt Semifreddo with Figs, Burnt Lemon Syrup and Shortbread

A wonderful balance of sweet and savoury flavours with a hint of sharpness. A light and refreshing dessert for the summer months. 

Buffalo Yoghurt Semifreddo, Figs, Burnt Lemon Syrup, Shortbread 

Serves: 6
Duration: 45 mins plus freezing

Emma shares her favourite seasonal flavours in this Buffalo yogurt semifreddo with roasted figs, burnt lemon syrup and crisp shortbread. A wonderful balance of sweet and savoury flavours with a hint of sharpness. A light and refreshing dessert for the summer months. 

Ingredients:
 

For the semifreddo 

  • 80g egg yolk
  • 125g golden caster sugar
  • 30ml water
  • 250g Buffalo yoghurt (or full fat greek yoghurt)
  • 125g double cream, semi-whipped

For the burnt lemon syrup:

  • 2 lemons
  • 100g golden caster sugar
  • 200g water

For the figs:

  • Ingredients:
  • 6 black figs
  • Drizzle of honey

For the shortbread: 

  • 65g golden caster sugar
  • 125g butter
  • 125g organic plain flour
  • 65g cornflour

Method:

1. Firstly, prepare the semifreddo by placing the egg yolks in the bowl of a freestanding mixer (or a bowl if using an electric handwhisk)

2. ­­­­­­­­In a pan, heat the sugar and water to 120°C

3. Start whisking the egg yolks, when the syrup reaches 110°C pour the syrupon to the yolks and whisk until cool and doubled in volume

5. Fold in the buffalo yoghurt followed by the semi whipped cream

6. Pour into a lined loaf tin and leave to set in the freezer

7. To make the lemon syrup, remove the peel from the lemons and set aside. Place the lemons cut side down on the griddle and char until black

8. Heat the sugar and water to dissolve, squeeze in the juice from the burnt lemons then add them and the peel

9. Bring to theboil, reduce the heat to infuse and reduce to half

10. Pass through a sieve and cool

11. Cut the figs into quarters, drizzle with the honey and roast in the oven for 5 mins at 180c

12. To make the shortbread, cream the butter and the sugar until smooth

13. Add the flour and cornflour and mix until a dough is formed and roll on a floured surface to 2mm thick

14. Place on a lined baking tray and bake at 160°Cfor 15 mins until very light golden

15. Sprinkle with a little more sugar straight from the oven and leave to cool

16. Break into shards to serveTo serve:1.Slice the semifreddo into 2cm thick slices

17. Place a slice oneach plate, top with the fig quarters, drizzle with the burnt lemon syrup andadd a piece of shortbread