Christ­mas fruit mince semifreddo with straw­ber­ries

The Australian Women's Weekly - - Maggie Beer -


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.

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