Brian Mercury’s Vanilla Semifreddo

We are happy to share this low sugar sweet treat from LTAF mainstage chef Brian Mercury. Brian will be on stage discussing how to create sweet treats for the whole family using less sugar.

Vanilla Semifreddo

From Oak + Rowan Executive Pastry Chef Brian Mercury

SERVINGS: 15

INGREDIENTS:

2 cups Heavy Cream

2 each Whites

1 cup Maple Syrup

1 tsp Vanilla Paste

METHOD:

Whip cream and vanilla paste to medium/soft peaks, set aside.

  1. Bring maple syrup to a boil and pour over whipping whites, whip till cool
  2. Gently fold meringue into whipped cream.  Fill desired molds and freeze for 4 hours or overnight
  3. Unmold onto a plate and serve with a fresh fruit compote

Photo by Oak + Rowan

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