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.
- 25.8g fat (14.1g saturated)
- 28.6g carbs (27.8g sugars)
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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