Description

This Christmas Semifreddo is a festive frozen dessert rich with roasted almonds, walnuts, and a medley of golden and regular raisins. Infused with warm spices like cinnamon, cloves, nutmeg, and vanilla, it offers a creamy, textured treat perfect for holiday celebrations. The semifreddo requires no baking for the final step, simply frozen until firm, then garnished with nuts and a dusting of icing sugar.

Ingredients

Scale

For the Semifreddo

4 egg yolks
60 ml water
60 g granulated sugar
1 tsp ground cinnamon
¼ tsp ground cloves
pinch nutmeg
1 tsp vanilla paste or seeds from 1 vanilla pod, or 1 tsp vanilla extract, or 1 tsp vanilla essence
40 g almonds
40 g walnuts
30 g golden raisins, chopped
30 g regular raisins, chopped
250 ml cold whipping cream (whip with 4 tbsp icing sugar if skipping the raisins)

To Garnish

Chopped almonds
Chopped walnuts
Chopped raisins
Icing sugar for dusting

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Instructions

Roast Nuts: Preheat the oven to 180°C (350°F). Spread the almonds and walnuts on a baking sheet and roast for 8 minutes or until lightly golden. Allow them to cool, then chop roughly.
Prepare Pan: Line a 22x11cm bread pan with baking paper cut to size. Lightly oil the paper to help it stick to the pan.
Beat Egg Yolks: Place egg yolks in a bowl and start beating on low speed to prevent a dry skin from forming on top.
Make Sugar Syrup: In a saucepan over medium heat, bring the water and granulated sugar to a boil, dissolving the sugar completely and continuing to boil until syrup is hot but not thickened.
Combine Syrup and Yolks: Gradually pour the hot syrup down the side of the bowl into the egg yolks while beating at high speed. Continue beating until the mixture increases in volume and cools to room temperature.
Mix in Spices and Nuts: Gently fold the ground cinnamon, ground cloves, nutmeg, vanilla, roasted nuts, and chopped raisins into the egg yolk mixture using a spatula.
Whip Cream: In a separate clean bowl, whip the cold whipping cream until foamy and glossy but not completely firm.
Fold Cream into Yolks: Gently fold the whipped cream into the egg yolk mixture until well combined.
Freeze: Pour the semifreddo mixture into the lined pan. Freeze for at least 8 hours or until firm.
Unmold and Garnish: Use the baking paper to lift the semifreddo from the pan. Unstick the paper from the sides and place it back in the pan, then flip onto your serving dish. If the pan is not lined, dip briefly in warm water to release. Garnish with chopped nuts, raisins, and a dusting of icing sugar before serving.

Notes

Roasting the nuts enhances their flavor and crunch.
Use fresh, cold whipping cream for best whipping results.
If you skip the raisins, whip the cream with 4 tablespoons of icing sugar to add sweetness.
Line the pan carefully to ensure easy removal of the semifreddo.
Allow the semifreddo to freeze fully for a creamy, sliceable texture.
Use a sharp knife dipped in warm water to slice cleanly.
The spices can be adjusted according to your preference.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 18 g
Sodium: 35 mg
Fat: 25 g
Saturated Fat: 8 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 210 mg