Wicked Semifreddo
Growing up I was a theater kid and Wicked the Musical was my show of all time. So of course when the movie came out in October of 2024, I knew I wanted to develop a fun recipe in honor of the magical world of Wicked. This Italian semifreddo is an homage to Glinda and Elphaba’s beautiful friendship.
Ingredients
For the main custard base:
5 egg yolks
20 mL water
30 mL honey
75 grams sugar
350 ml heavy cream
1 tsp vanilla extract
For mix-ins:
335 grams of fresh cranberry (1 bag)
170 grams sugar
1 Orange (zest and juice)
1 stick cinnamon (optional)
2 tsp Matcha powder (ceremonial or cocktail grade for best green color)
Method
put everything (except the orange juice) in a sauce pot and cook over medium heat until reduced, and thickened into a sauce. Should reach 215 F
once thickened take off
The heat and carefully taste, adding in orange juice to taste. I used about 1/2 an Orangeset aside and let cool
in a pot heat the water, sugar, and honey over medium high heat. Bring to a boil
while that is coming up out egg yolks in a stand mixer and whisk until light in color, pale, and fluffy
once sugar water mixture reaches 245 F in temp remove from heat
turn down egg speed and slower trickle in the sugar mixture. Once it’s all in turn up the speed and allow it to come together fully.
you want the bowl to be completely cool to touch. This takes about 5-7 minutes. This is called Pate à bombe
while that’s happening whip your cream and vanilla by hand until loose and fluffy but NOT stiff peaks
then fold the egg mixture into the cream mixture in batches
separate the base into 1/2 and fold in the cooled compote into one and the marcha into the other
in a lined loaf pan spoon in the two bases and make a swirl
cover and allow it to set for 6-10 hours or over night if you can wait!!!! You want it solid but still soft to enjoy :)Method
