Semifreddo Recipe

Christmas Spiced Semifreddo

This is perfect for any time of the year really. You can change the toppings of the semifreddo depending on the seasons. Given Christmas is so close however, let’s call it a Christmas dessert. It’s a classic semifreddo, re-interpreted to incorporate a little more nourishment, way less fructose (only in the fresh fruit on top), and delicious Christmas inspired spice. Super easy and I hope you enjoy it!

Real Christmas Treats. Happy Bodies.

Merriest of Christmases to you all – or whatever season it is for you when you make this and hashtag #lowtoxlife or tag me @lowtoxlife with your versions

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Christmas Spiced Semifreddo Recipe
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Servings
6 people (Double this recipe and fill a 24cm cake tin perfectly)
Servings
6 people (Double this recipe and fill a 24cm cake tin perfectly)
Votes: 0
Rating: 0
You:
Rate this recipe!

INGREDIENTS

  • 4 egg yolks
  • 1 whole egg
  • 90 ml rice malt syrup (you can use maple syrup or honey if you like)
  • 300 ml your choice of additive free cream or coconut cream for a non dairy version.
  • 1/2 tsp cinnamon powder
  • 1/2 tsp vanilla powder
  • 1/4 tsp grated nutmeg
For Topping
  • handful pitted chopped cherries ( when out of season, why not fine dice some pear and sautee in a pan with a little butter and splash of your syrup of choice, then cool it in the fridge and have ready to top the semifreddo.)
  • handful macadamias or pecans
  • 4 tbsp rice malt syrup or maple / honey
  • 1/4 tsp cinnamon
  • fresh nutmeg to grate at the very end
  • mini dried tea roses (optional ) I had some, so I couldn’t resist!

INSTRUCTIONS

  1. Line a 24cm cake tin or 1 litre loaf tin with parchment paper (scrunch well first and then spread, so it moulds and ‘stays’ better. I do a criss cross of two strips so there’s plenty coming up the edges and to fold over the top
  2. Heat some water in a saucepan and bring it to a gentle simmer.
  3. While the water’s coming up to a simmer, grab a large metal bowl and put in the 4 egg yolks, whole egg, rice syrup, cinnamon, nutmeg and vanilla bean powder.
  4. Place bowl over the simmering water and beat with electric beaters until pale, creamy and frothy. Remove bowl from the saucepan and set aside.
  5. In a separate deep bowl, put your cream of choice and whip until thickened. Then, fold in gently both the cream and the sweet eggy mixture.
  6. Then, pour the whole mixture into your lined tin, cover it and then put into the freezer for 3 hours, or as I did, overnight and served the next day.
To assemble – The topping
  1. Chop up your cherries and nuts, separately.
  2. Pop nuts into a saucepan and toast for 3-4 minutes. Then add your topping syrup with an extra tablespoon of water to thin the syrup just a little. Warm for 2 minutes with the nuts and switch off the heat.
  3. Then pull semifreddo out of the freezer and put onto a plate or cake stand, once parchment has been removed. DO NOT PANIC if the parchment sticks. Just leave it a couple of minutes for the semifreddo to soften, and it will peel off super easily!
  4. Scatter nuts over the top with a spoon, then the cherries.
  5. Drizzle remaining syrup from the pan, over the top with a spoon and finally, scatter little roses and grate the nutmeg over the top.
  6. Tell me their jaws won’t drop with delight as you bring this into the room. Their tongues will sing the song of a thousand doves! Hehe. Who needs a gluten, sugar, sulphite packed dried fruit, laden Christmas pudding (yes, I just blasphemed, but many of you now know, Christmas pudding is just not my thing not to mention a liver’s worst nightmare! )

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