Nutty Semi-Freddo With Hot Fruit Compote
Semi-freddo is a frozen mousse dessert that just melts in your mouth. We've filled it with loads of fruit and nuts and served it with a hot raspberry compote. It's the contrast of hot and cold that makes this dish so good!
- 160 ml double cream
- 2 small eggs
- 1 shot amaretto
- 50 g caster sugar
- 1 small handful pecan nuts, chopped finely
- 1 small handful brazil nuts, chopped finely
- 2 tbsp dried cranberries
- 2 tbsp raisins
- 1 punnet fresh raspberries (+ extra for garnish)
- 2 tbsp icing sugar
- 1 lemon
- 1 handful amaretti biscuits to serve
Prepare The Loaf Tin
Rub a loaf tin with oil and line with clingfilm, leaving plenty of excess hanging over the edges.
Whip The Cream
Pour the cream into a bowl and whip to stiff peaks.
Beat The Yolks
Scrape the seeds from the vanilla pod.
Separate the eggs and save both the yolks and whites.
Grab another large bowl and pour in the egg yolks, vanilla seeds, vanilla extract, ameretto and 50g of the sugar, then beat until pale and fluffy.
Fold Everything Together
Whisk the egg whites in a third bowl until you have stiff peaks.
Gently fold the double cream into the yolk mixture, followed by the nuts and dried fruit.
Very gently fold in the egg whites, a third at a time.
Scoop the mixture into the lined loaf tin(s).
Freeze the mixture for a few hours or overnight, until set.
Make The Sauce
Chuck the raspberries into a saucepan with the icing sugar, juice of the lemon and a splash of water.
Bring the raspberries to a boil, then simmer until they break down completely, about 10 minutes.
Strain the sauce through a sieve.
Serve a slice of the semi-freddo with a drizzle of the hot sauce and crumble a few Amaretti biscuits over the top for crunch.
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