Make Ahead

Chocolate Banana Sesame CBD Semifreddo

April 25, 2021
1 Ratings
Photo by Justine Lee
  • Prep time 9 hours
  • Cook time 10 minutes
  • Makes 1 9x5 loaf pan
Author Notes

My take on the Semifreddo, an Italian half-frozen dessert that’s a textural hybrid between a fluffy mousse and creamy gelato. It's infused with a little bit of low-dose CBD oil which makes this treat chill in both temperature and vibes. Slice yourself a piece to cope with the swelter of summertime or simply to ease the anxieties of living through the Year 2020. —Justine Lee

What You'll Need
  • For the Chocolate Sauce:
  • 2 ounces baking chocolate
  • 1/4 cup tahini
  • 2 tablespoons heavy cream, plus more for thinning out
  • For the Semifreddo
  • 8 egg yolks
  • 3/4 cup granulated sugar, divided
  • 1 ripe banana, mashed
  • 1 cup very cold heavy cream
  • 1/2 cup tahini
  • 2 graham cracker sheets, crushed
  • 1-3 drops CBD oil (optional)
  1. Spray a 9x5 loaf pan with nonstick cooking spray and line with plastic wrap, leaving a 2-inch overhang on all sides. Spray the plastic wrap. Set aside.
  2. Prepare the chocolate sauce. Place chocolate, 1/4 cup tahini and 2 tablespoons of heavy cream in a small microwave-safe bowl. Heat in the microwave in one or two 30-second bursts, or until sauce has fully melted and incorporates evenly when stirred with a spoon. If the sauce feels too thick, stir in a few small splashes of heavy cream into the mixture and heat for 30 more seconds. Set aside.
  3. Prepare the semifreddo base. Bring 2 inches of water to a simmer in a saucepan over medium heat. Fill a large bowl with ice water. Whisk the egg yolks, 1/2 cup sugar, mashed banana, and salt in a large metal bowl. Place the bowl over the pot of simmering water (do not let the bowl touch the water) and whisk until thickened, about 8 minutes. Remove the bowl from the pot and put in the ice water to cool.
  4. Beat 1 cup cold heavy cream and the remaining 1/4 cup sugar with a mixer until the cream just holds stiff peaks (do not over-beat!). Gently fold the cream into the banana custard.
  5. Drop alternating spoonfuls of chocolate sauce and tahini. Sprinkle graham crackers on top. Drop in CBD oil. Use gentle folding motions to fold and incorporate until swirled.
  6. Spread the mixture in the pan, cover with plastic wrap and freeze until firm, at least 9 hours or overnight. Lift out of the pan using the plastic wrap and cut into 1-inch slices.

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Food writer, late-night baker, year-round iced coffee drinker.

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