Page 35 - Fourways Gardens Issue 11 December 2023

Recipes

Christmas cake semifreddo

This is an innovative and exciting way to have Christmas cake. It is mixed with rum-soaked
cherries to create a decadent Christmas cake semifreddo. Note: there’s an alcohol substitute
and cheat in the instructions below.

Serves: 8 COOKING INSTRUCTIONS 4. Spoon the chocolate into a piping bag
Cooking time: 5 minutes 1. Soak the cherries in the rum overnight. and fill a bowl with iced water. Pipe
Wine and spirit pairing: Woolworths Ken 2. Beat the sugar, egg yolks and vanilla until chocolate circles into the water, don’t
Forrester Noble Late Harvest pale and creamy, for about five minutes. go too thin. Remove from the water and
Whip the cream to soft peaks, then fold layer between greaseproof paper. Cover
INGREDIENTS the egg mixture into the cream. with clingwrap or store in a Tupperware
1 x 400g punnet cherries, pitted 3. Fold in the cherries with their juice and and freeze.
½ cup rum the Christmas cake. Spoon into a 23cm 5. To serve, remove the semifreddo from the
400g caster sugar round cake tin or 24cm loaf tin, then tin, place on a plate and decorate with
10 free-range egg yolks freeze. the chocolate.
2T vanilla extract
4 cups cream
200g Christmas cake, crumbled
200g 70% dark chocolate, melted Cook’s note: Pitting the cherries is a labour of love but it’s worth it. If
you don’t fancy the rum, use a drop or two of almond extract and ½ cup
cranberry juice. Instead of making the semifreddo from scratch, just use
your favourite vanilla ice cream from Woolies, softened, so you can mix
in the other ingredients. This also freezes well.

Source: https://taste.co.za/christmas-recipes/

Fourways Gardens • 33 • December 2023