Christmas pudding semifreddo
- January 2013
- Serves 8
- Takes 15 minutes to make, 5 minutes to cook, plus overnight freezing
If you find traditional Christmas pudding too heavy after a large meal, this stunning frozen semifreddo makes a lovely alternative dessert.
Or, try this lighter Christmas pudding, made with chocolate panettone.
- 25.8g fat (14.1g saturated)
- 28.6g carbs (27.8g sugars)
- 100g mixed vine fruits (sultanas, raisins and currants), plus extra – optional, see tip
- 2 tbsp mixed citrus peel, plus extra, optional – see tip
- 100ml sweet marsala wine
- 3 large free-range egg whites
- 125g caster sugar
- 300ml double cream
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp freshly ground nutmeg
- 150g ricotta
- 50g chopped, toasted almonds (preferably with their skins on)
- Put the mixed vine fruit, mixed peel and marsala into a small pan and bring to a simmer over a medium heat. Simmer for 1 minute, then turn off the heat and leave to cool.
- In a large mixing bowl, whisk the egg whites with a pinch of salt to stiff peaks, then gradually whisk in the sugar, 1 tbsp at a time, until you have smooth, glossy peaks.
- In a separate large bowl, whisk the double cream and spices together to form soft peaks. In another medium bowl, lightly beat the ricotta with a fork until smooth.
- Add the whipped cream, ricotta and almonds to the egg whites and fold gently to combine. Add the cooled vine fruits and marsala and fold in until just combined.
- Line a 1 litre pudding basin with cling film, leaving some hanging over the edges. Gently spoon the mixture into the basin, then fold the excess cling film over the top to cover. Put in the freezer overnight.
- Remove the semifreddo and transfer to the fridge 30 minutes before serving. Unwrap the top of the pudding and turn it out onto a plate. Remove the cling film, decorate if you like (see tip), then cut into wedges to serve.
For decoration, toss a handful of dried fruit and peel in some lightly beaten egg white. Drain well in a sieve to remove any excess egg white, then tumble in caster sugar to create crystallised fruit for the top of your pudding.
PLEASE NOTE Contains raw egg
You can make this a few days in advance, then keep it in the freezer. Transfer to the fridge half an hour before serving.
To ensure egg whites whip to an airy meringue, scrub the bowl clean and wipe dry before you start whisking. Even a tiny speck of grease will prevent the whites from whisking to maximum volume.
To remove cling-film lines from the semifreddo and give a professional finish, run a hot, dry palette knife over the surface when turned out, just before serving.
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