adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Brandied fruit semifreddo
Brandied fruit semifreddo
0 Likes
Prep Time:
445 minutes
Cook Time:
5 minutes
Total Time:
450 minutes
Enjoy brandied fruit in creamy semifreddo year-round.
Ingredients:
  • 100g prune
  • 50g dried apricot
  • 50g dried fig
  • 62.50 ml brandy
  • 315.63 gm thickened cream
  • 107.50 gm caster sugar
  • 200g block milk chocolate, broken into small pieces
  • 80g butter, softened
  • 20.00 gm cocoa powder
  • whipped or double cream, to serve
Instructions:
  • Combine prunes, apricots, and figs in a bowl. Pour in the brandy and let the fruit soak for 1 hour until it has absorbed the brandy and plumped. Line a 9cm x 19cm loaf pan (5cm deep) with plastic wrap, leaving a 5cm overhang on all sides.
  • 1. Beat cream and half the sugar with an electric mixer until soft peaks form. Set aside. 2. Wash and dry beaters. Place chocolate in a heatproof glass or ceramic bowl. 3. Set the bowl over a saucepan of simmering water and cook, stirring occasionally with a metal spoon, until chocolate is melted and smooth, about 3 to 4 minutes. 4. Set melted chocolate aside to cool slightly before using.
  • Beat the butter and remaining sugar with an electric mixer until light and fluffy. Add eggs and cocoa, beat for 2 minutes until combined. Gently fold the cream mixture and dried fruit mixture into the butter mixture using a large metal spoon until combined. Spoon the mixture into the prepared pan, fold the overhanging plastic up and over the mixture to enclose. Cover with foil and freeze overnight until firm.
  • Unmold semifreddo onto a cutting board, discard plastic wrap, let it rest for 2 minutes, slice, and enjoy with a dollop of cream.

Similar Recipes