The Taro semifreddo's nutty flavour and creamy texture perfectly complements the sweetness and cruch of a stroopwafel, making this an unforgettable dessert.
Makes 8
45 mins, plus freezing
Ingredients
- 250g taro, peeled and cut into 5cm chunks
- ¼ cup sugar
- 200g sweetened condensed milk
- 600ml thickened cream
- Purple food colouring (optional)
- 16 stroopwafels
Method
1
Place the taro into a medium saucepan and cover with water. Cover and bring to the boil over high heat. Cook for 20–30 minutes, or until the taro is fork tender.
2
Drain the taro, and mash or blend into a smooth paste with the sugar, condensed milk and food colouring. Leave to cool completely.
3
Line a deep 20cm x 30cm tray with baking paper. Using electric beaters, whisk the cream to stiff peaks. Add the taro mixture to a large bowl and gently fold in the whipped cream in three batches. Pour the mixture into the lined tray, smooth the top, cover with cling wrap, and place the tray
into the freezer. Leave for 4 hours, or until frozen.
4
Once you’re ready to serve, remove the tray and leave for a few minutes at room temperature to soften slightly. Using a round metal cookie cutter, carefully cut the semifreddo into 8cm rounds and sandwich each one between two stroopwafels. Serve immediately.
