Semifreddo with ‘crancho’

Simple Too, p. 278

Ingredients

  • Semifreddo
  • Neutral oil, for greasing
  • 2 eggs
  • 50g caster sugar
  • 100g golden syrup
  • ½ tbsp vanilla bean paste or extract
  • 250ml double cream
  • 125g greek yoghurt
  • ‘crancho’
  • 3–4 croissants, roughly torn (175g)
  • 60g caster sugar
  • 50g unsalted butter, melted
  • ½ tsp flaked sea salt
  • To serve
  • 80ml pomegranate molasses
  • 250g pomegranate seeds

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