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Banana, Peanut Butter & Dark Chocolate Ganache Semifreddo


Banana Milk Semifreddo:
300ml Lewis Road Creamery Banana Smoothie Flavoured Milk
1 Tbsp cornflour
1 tsp vanilla bean paste
3 eggs, separated
1/3 cup caster sugar
200ml Lewis Road Creamery Single Cream

Peanut Butter & Chocolate Ganache Swirl:
100ml Lewis Road Creamery Single Cream
75g dark chocolate, roughly chopped
4 Tbsp smooth peanut butter + extra for serving
1 Tbsp cocoa powder, for dusting


  • 1

    Grease and line the base and sides of a regular sized loaf tin with baking paper

  • 2

    Whisk 3 Tbsp of the banana smoothie milk and cornflour together in a small bowl, until combined. Add remaining banana smoothie milk to a small saucepan and place on medium heat. Heat milk gently, until it is almost simmering. Slowly whisk in cornflour mixture in a steady stream. Cook for a further 1-2 minutes, whisking constantly, until thickened. Pour thickened banana smoothie milk into a bowl, cover, and place into the fridge to chill until completely cooled

  • 3

    Add second measure of cream and chopped chocolate to a small heatproof bowl. Microwave in 30 second bursts, stirring after each burst, until chocolate has melted, and ganache is smooth. Set aside at room temperature to cool

  • 4

    Add sugar and egg yolks to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed, until pale and creamy. Transfer to a bowl and wipe stand mixer clean. Add first measure of cream to the mixer bowl and whisk on low speed, until soft peaks. Transfer whipped cream to a separate bowl and set aside. Wash and reserve the mixer bowl. Add egg whites and a pinch of salt to mixer bowl. Whisk on medium-high speed, until soft peaks

  • 5

    Gently fold the cooled thickened banana smoothie milk, whipped cream, and egg whites through the egg yolk mixture, until just combined

  • 6

    Pour half of the semifreddo mixture into the prepared loaf tin. Drizzle over half of the ganache and half of the peanut butter, rippling it through with the back of a spoon. Repeat layering process with remaining semifreddo mixture, ganache and peanut butter. Freeze for at least 5 hours or overnight, until firm

  • 7

    When you are ready to serve, remove semifreddo from freezer and let stand at room temperature for about 5 minutes. Turn out onto a serving board and remove baking paper. Drizzle over some extra peanut butter, if desired. Dust with cocoa powder and serve

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