Description
This Christmas Semifreddo is a festive no-bake frozen dessert combining rich whipped cream, spiced egg yolks, and crunchy roasted almonds and walnuts with sweet golden and regular raisins. Perfect for holiday gatherings, its smooth texture and warming spices of cinnamon, cloves, nutmeg, and vanilla create a deliciously elegant treat.
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 whipping cream, cold (whip with 4 tbsp icing sugar if skipping the raisins)
To garnish
- Chopped almonds
- Chopped walnuts
- Chopped raisins
- Icing sugar
Instructions
- Roast nuts: Preheat the oven to 180°C (350°F). Spread the almonds and walnuts on a baking tray and roast for 8 minutes or until lightly golden. Allow to cool, then chop.
- Prepare pan: Line a 22x11 cm bread pan with baking parchment cut to size. Stick the parchment in place with a little vegetable oil spread using kitchen paper.
- Beat egg yolks: Place the egg yolks in a bowl and start beating on low speed to prevent forming a skin on top.
- Make sugar syrup: Boil the water and sugar over medium heat until the sugar dissolves and the syrup boils profusely (without thickening).
- Incorporate syrup: Increase egg yolk beating speed to high, slowly pour the hot syrup down the side of the bowl while continuing to beat.
- Cool and fold nuts and raisins: Continue beating on high speed until the mixture increases in volume and cools to room temperature. Gently fold in the chopped nuts and raisins using a spatula.
- Whip cream: In a clean bowl, whip the cold cream until foamy and glossy but not fully firm.
- Combine cream and egg mixture: Fold the whipped cream into the egg yolk mixture gently, preserving the light texture.
- Freeze: Pour the semifreddo mixture into the prepared pan and freeze for at least 8 hours until firm.
- Unmold and garnish: Use the parchment paper to lift the semifreddo from the pan. Unstick the paper from the sides and place it on the serving dish. If no parchment was used, dip the pan briefly in warm water and invert onto a dish.
- Decorate: Garnish the semifreddo with chopped almonds, walnuts, raisins, and a dusting of icing sugar before serving.
Notes
- Roasting nuts enhances their flavor and adds crunch to the semifreddo.
- Ensure the sugar syrup is hot enough before adding to egg yolks to properly cook them without scrambling.
- If omitting the raisins, whip the cream with 4 tablespoons of icing sugar for sweetness.
- Line the pan well with parchment paper to make unmolding easier.
- Use fresh spices for the best aromatic flavor.
- The semifreddo can be prepared a day in advance and stored frozen until needed.
Nutrition
- Serving Size: 1 slice (approx. 120 g)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 30 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 150 mg
