Christmas fruit mince semifreddo with strawberries
SERVES 8 PREP AND COOK TIME 45 MINUTES (+ FREEZING TIME)
½ cup (125ml) verjuice
2 free-range eggs
4 free-range egg yolks
1 cup (220g) caster sugar
600ml thickened cream finely grated rind of 1 lemon
500g strawberries, chopped coarsely 2 teaspoons vino cotto FRUIT MINCE ¼ cup (60ml) verjuice ½ cup (125ml) water cup (100g) seedless raisins cup (100g) dried apricots ¼ cup (50g) dried figs cup (100g) sultanas cup (100g) currants cup (50g) mixed peel ¼ cup (60g) firmly packed brown sugar ½ teaspoon all spice ½ teaspoon freshly grated nutmeg ½ teaspoon cinnamon cup (80ml) brandy
1 tablespoon vino cotto
1 FRUIT MINCE Place all the ingredients in a medium saucepan: cook over medium heat then simmer gently for 8 to 10 minutes or until fruit is soft and the syrup has thickened up and is glossy. Don’t overcook the fruit or it will candy and go hard. Remove from the heat and spread onto a tray to cool.
2 Meanwhile, line a medium-size pudding basin or bowl with a double layer of plastic wrap. Place the verjuice into a small saucepan; simmer over a medium heat for about 5 minutes or until reduced by half.
3 Combine the eggs, egg yolks and sugar in a large heatproof bowl and place over a pan of simmering water and whisk until thick and creamy for approximately 5 minutes or until it’s doubled in size. Remove from the heat and allow to cool to room temperature.
4 Fold the cooled Fruit Mince into the egg mixture and the reduced verjuice.
5 Beat the cream to medium-firm peaks then gradually fold through the fruit mixture. Pour into the prepared pudding basin and freeze for 6 hours or overnight.
6 To serve, remove the semifreddo from the freezer; stand for 10 minutes before turning out onto a platter.
7 Meanwhile, combine the strawberries and vino cotto in a bowl; stand for 10 minutes. Serve the semifreddo with the strawberries. Suitable to freeze. Not suitable to microwave.