Page 25 - IFV Issue 12 December 2023

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: 2. Beat the sugar, egg yolks and vanilla until chocolate circles into the water, don’t
Woolworths Ken Forrester Noble Late pale and creamy, for about five minutes. go too thin. Remove from the water and
Harvest Whip the cream to soft peaks, then fold layer between greaseproof paper. Cover
the egg mixture into the cream. with clingwrap or store in a Tupperware
INGREDIENTS 3. Fold in the cherries with their juice and and freeze.
1 x 400g punnet cherries, pitted the Christmas cake. Spoon into a 23cm 5. To serve, remove the semifreddo from
½ cup rum round cake tin or 24cm loaf tin, then the tin, place on a plate and decorate
400g caster sugar freeze. with the chocolate.
10 free-range egg yolks
2T vanilla extract Cook’s note: Pitting the cherries is a labour of love but it’s worth it.
4 cups cream If you don’t fancy the rum, use a drop or two of almond extract and ½
200g Christmas cake, crumbled cup cranberry juice. Instead of making the semifreddo from scratch,
200g 70% dark chocolate, melted 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/

The Villager • Issue 12 2023 • 23