Vanilla bean & salted caramel semifreddo

Method

• 1
  Spray a 10 x 21cm (base measurement) loaf pan with oil. Line the base and 2 long sides with plastic wrap, allowing sides to overhang.
• 2
  Place caramel and salt in a bowl. Stir until smooth. Place milk and vanilla in a saucepan over medium heat. Bring to the boil. Remove from heat. Set aside for 5 minutes to infuse. Strain the milk mixture into a heatproof bowl.
• 3
  Use an electric beater to beat egg yolks and sugar in a heatproof bowl until thick and pale. Beat in the hot milk mixture. Place over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Beat for 5 minutes or until a ribbon trail forms when beaters are lifted. Remove from heat. Beat for a further 2-3 minutes or until cooled slightly.
• 4
  Use a clean electric beater to whisk cream in a bowl until soft peaks form. Fold cream into the egg mixture. Spoon half the cream mixture into the pan. Spoon half the caramel mixture over cream mixture. Use a knife or skewer to create a swirled effect. Repeat with remaining cream mixture and caramel mixture. Cover and place in the freezer for 5 hours or overnight until set.
• 5
  To make salted toffee, line a baking tray with non-stick baking paper. Cook sugar and salt in a saucepan over medium heat, stirring, for 3-5 minutes or until the sugar dissolves and caramelises. Pour onto the prepared tray. Set aside for 10 minutes to set. Use a large sharp knife to coarsely chop the toffee.
• 6
  Remove the semifreddo from the freezer and set aside for 5 minutes to soften slightly. Turn onto a board. Remove the plastic wrap. Cut into slices and top with salted toffee.