Well, I've been 26 for over a month now, but this treat was created for my birthday...I've just been a little too busy to post it. But this amazing dessert is the crazy concoction that I asked Mathew Rice, a dear friend and amazing pastry chef, to create and bake with me in my kitchen. It's a pretty kookie recipe and takes quite a bit of time and some special tools. But if you're prepared for the challenge, I know you can do it!
Some of those special items we used are: acetate paper which is available on Amazon, butter flavoring is available with McCormick or King Arthur, and the sprinkles used were from Sweetapolita, but you can use any sprinkles you want.
We hope you enjoy this recipe and give it a try! If you are afraid to make the whole thing, feel free to just try making the cookie recipe. It's Mathew's mother's recipe and it's delicious and the perfect treat to eat with a cup of tea!
1½ cups granulated sugar
2 sticks unsalted butter
1 cup grapeseed oil (or any neutral oil)
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
4 cups all purpose flour
4 Tablespoons sprinkles, divided (more for decorating)
2 cups heavy cream, whipped
1 cup + 2 Tablespoons granulated sugar
¼ cup water (enough to cover the sugar)
7 egg yolks
2oz cream cheese, softened
1 teaspoon butter flavor (McCormick’s- butter flavor or King Arthur- buttery sweet dough flavor, imitation butter flavor)
1 sheet of acetate
Start with funfetti, which is the base of the semifreddo:
In a standing mixer, cream together the sugar and butter until fluffy. Add the eggs one at a time until combined. Drizzle in the oil and vanilla and mix well.
In a separate bowl mix the dry ingredients (sans sprinkles). Slowly add into the wet ingredients on a low/medium speed until all the flour incorporates.
Add 2 Tablespoons of the sprinkles and mix gently on low. Don’t over mix. A little color bleeding may occur.
Chill dough for 30 minutes.
Preheat oven to 350° F. Prepare a 6-inch cake pan or skillet and cookie sheets with grease and parchment paper.
For the 6-inch pan you will be creating the base of the semifreddo (one large cookie), so scoop dough evenly into the pan about ½ inch high and almost touching the edge. Add a few sprinkles on top. Bake for 15-20 minutes, until golden brown.
Use a scoop to drop the rest of the dough onto prepped sheets, add the remaining sprinkles on top. Bake those for 10-12 minutes, until golden brown.
For the semifreddo:
Use your standing mixer to whip the heavy cream to medium peaks. Then transfer into a smaller bowl and chill.
In a small pot, boil the sugar and water to 235° F (use a candy thermometer). Do not stir.
In your standing mixer whip your egg yolks on speed 10. While whipping slowly drizzle in the boiled sugar water.
Beat to ribbon stage, the bowl will be cool and the color will be a very pale yellow.
Add in the cream cheese and butter flavor and mix until incorporated.
Fold in the heavy cream in 3 additions.
Feel free to add in a tablespoon of sprinkles (these will bleed slightly).
Remove 6-inch cookie from pan and place onto a small flat plate or baking sheet (that can fit in the freezer).
Cut a piece of acetate 6 inches by 20 inches. Wrap the cookie with the acetate tightly, where it overlaps use painters tape on the outside to keep it secured.
Slowly add the semifreddo mixture. Make sure to add it in evenly and slowly, you don’t want it passing through the bottom of the acetate. Build it up to top of the acetate (use all of the mixture) and even the top with an angled spatula.
Place in freezer overnight.
When frozen remove acetate and move semifreddo/cookie onto your plating surface (I used a marble to keep it cold while decorating.
Take sprinkles and remaining cookies to decorate the semifreddo. Serve cold.