White Currant and Whisky Semifreddo

A stunning, stress-free frozen dessert featuring white currant and whisky cordial, topped with macerated fruit.

Vegetarian Dessert Fruit Frozen Whisky Advanced

Estimated Nutrition

Calories

355.4

kcal / serving

2132.4 kcal total

Carbs

23.7g

per serving

142.1 g total

Fat

23.1g

per serving

138.5 g total

Protein

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

For the cordial

Caster Sugar

For the semifreddo

Dairy

piece

Egg

Free-range yolks only

250

Double Cream

Whipped to thick ribbons

Fruits

White Currants

For the cordial

0.5

piece

Lemon

Zest only

White Currants

For the garnish

Liquids

150

Whisky

For the cordial

Vegetables

0.5

tsp

Root Ginger

Grated

Method

Line six 125ml pudding moulds with clingfilm.

Heat whisky, currants, sugar, lemon zest, and ginger in a pan without boiling.

Strain the mixture through a fine sieve to extract juice and cool.

Whisk egg yolks and sugar over simmering water until pale and thick.

Remove from heat and continue whisking until the mixture is cool.

Mix 125ml of the cordial into the egg mixture one tablespoon at a time.

Fold in whipped cream, pour into moulds, and freeze overnight.

Macerate garnish currants in the remaining cordial overnight in the fridge.

Serve the semifreddos topped with the macerated currants.