Page 41 - Intra Muros December Issue 2023

LIFESTYLE

Christmas cake semifreddo

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

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