CHOCO­LATE AND CHERRY SEMIFREDDO

Huddersfield Daily Examiner - - FRONT PAGE -

Two 80g pack­ets choco­late wafer bis­cuits (the Loacker brand is ex­cel­lent) Six di­ges­tive bis­cuits 100g un­re­fined golden caster sugar Quar­ter of a tea­spoon Mal­don salt 85g but­ter, melted and cooled One jar of cherry jam Spoon half the jar of jam into a small pan with a splash of wa­ter and bring to the boil.

Sim­mer for a few min­utes, then pass through a non-re­ac­tive sieve.

Chill the strained jam for use later and dis­card the whole fruit (or scoff it on a slice of hot toast – treat your­self!)

The mix­ture should just hold to­gether.

Too much but­ter and it will be hard to slice.

Press the crumbs gen­tly into the base of the spring­form pan and smooth with a palette knife.

Place the pan on a bak­ing sheet and bake for five min­utes to set, then cool on a wire rack and set aside as you start on the par­fait fill­ing.

Com­bine the choco­late, the co­coa, vanilla ex­tract and salt in a medium bowl.

Heat the cream un­til it is just about to break into a bub­ble, and pour it over the choco­late, whisk­ing un­til the whole thing is ful­ly­combined and smooth.

Chill, whisk­ing oc­ca­sion­ally, un­til cooled but not set.

Dis­solve the sugar in 160ml wa­ter in a saucepan set over gen­tle heat.

When dis­solved, raise the heat and bub­ble un­til the sugar ther­mome­ter reads 120°C.

As the sugar syrup heads to wards this point, beat the egg whites to the soft peak stage, and when the syrup is ready, care­fully pour the hot syrup into the egg whites in a steady stream, avoid­ing the beat­ers.

Beat the mix­ture un­til glossy, stiff peaks form and the meringue is cooled.

Gen­tly fold one third of the cooled meringue into the choco­late un­til smooth, then fold in the re­main­ing two-thirds. Spoon or pipe small blobs of the sieved cherry jam over the cold base, and gen­tly spoon in the choco­late mousse fill­ing, smooth­ing the sur­face. Cover with two lay­ers of cling­film and freeze.

Re­move the semifreddo from the Melt the choco­late and pour onto a small chop­ping board. Pop a small bowl in the freezer. Al­low the choco­late to cool, then re­frig­er­ate un­til re­quired.

To shave the choco­late, use a large carv­ing knife with the blade held straight up ver­ti­cally, and draw slowly across the cold choco­late to form curls and splin­ters.

Quickly trans­fer the flakes to the iced bowl. Keep cold un­til you’re ready to serve.

When the time comes, whip the cream to soft, pil­lowy peaks.

Serve each guest a thick slice of semifreddo with a big dol­lop of cream, some choco­late shav­ings, and a spoon­ful of Amarena cher­ries in syrup.

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