Description
This Christmas Semifreddo with Almonds, Walnuts and Raisins is a festive frozen Italian dessert that's rich, creamy, and wonderfully spiced with cinnamon, cloves, nutmeg, and vanilla. Toasted nuts and chopped raisins add delightful texture and flavor, making it a perfect make-ahead treat for holiday celebrations.
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 it with 4 tbsp icing sugar if skipping the raisins)
To garnish
- Almonds, walnuts and raisins, chopped
- Icing sugar
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. Let cool, then chop them.
- Prepare Pan: Line a 22x11 cm bread pan with baking paper cut to size. Secure it by lightly greasing the pan with vegetable oil and pressing the paper in place with kitchen paper.
- Beat Egg Yolks: Place the egg yolks in a bowl and start beating at low speed just to prevent a dry skin from forming on top.
- Make Syrup: In a saucepan, boil water and sugar over medium heat until the sugar dissolves completely and the syrup boils vigorously. It does not need to thicken.
- Combine Syrup and Yolks: Increase mixer speed to high and slowly pour the hot syrup down the side of the bowl into the yolks while beating continuously.
- Whip Egg Mixture: Continue beating on high speed until the mixture increases in volume and cools to room temperature. Stir in the toasted nuts and chopped raisins using a spatula with folding motions.
- Whip Cream: In a clean bowl, whip the cold cream until foamy and glossy but not fully stiff.
- Fold Cream and Egg Mixture: Gently fold the whipped cream into the egg yolk mixture until well combined.
- Freeze: Pour the semifreddo mixture into the prepared pan. Freeze for at least 8 hours, preferably overnight.
- Serve and Garnish: Use the baking paper to lift the semifreddo from the pan. Loosen the paper from the sides and place back in the pan. Flip onto a serving dish. If not lined with paper, dip the pan briefly in warm water to release. Garnish with chopped almonds, walnuts, raisins, and dust with icing sugar before serving.
Notes
- Ensure the egg yolks and syrup mixture is cooled to room temperature before folding in the cream to maintain texture.
- If you prefer a sweeter dessert, whip the cream with 4 tablespoons of icing sugar before folding it in, especially if skipping the raisins.
- Use fresh nuts for best flavor; roast just until lightly golden to enhance their taste without burning.
- Line the pan carefully with baking paper to make removing the semifreddo easier.
- Let the semifreddo sit at room temperature for 5-10 minutes before slicing for easier cutting.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 30 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 160 mg
