Description
A festive Christmas semifreddo featuring roasted almonds, walnuts, and a blend of golden and regular raisins, flavored with warm spices like cinnamon, cloves, nutmeg, and vanilla. This chilled Italian dessert offers a creamy texture with crunchy nutty bits and sweet dried fruits, making it a perfect holiday treat.
Ingredients
Scale
For the Semifreddo
- 4 egg yolks
- 60 ml water
- 60 g granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- pinch nutmeg
- 1 tsp vanilla paste or seeds from 1 vanilla pod, or 1 tsp vanilla extract, or 1 tsp vanilla essence
- 40 g almonds
- 40 g walnuts
- 30 g golden raisins, chopped
- 30 g regular raisins, chopped
- 250 ml whipping cream, cold (whip with 4 tbsp icing sugar if skipping the raisins)
To Garnish
- chopped almonds
- chopped walnuts
- chopped raisins
- icing sugar for dusting
Instructions
- Roast Nuts: Preheat the oven to 180°C (350°F). Roast the almonds and walnuts for 8 minutes or until lightly golden. Allow them to cool, then chop finely.
- Prepare Pan: Line a 22x11 cm bread pan with baking paper, cutting it to size. Lightly oil the pan and stick the paper in place using a paper towel.
- Beat Egg Yolks: Place the egg yolks in a bowl and begin beating on low speed to prevent forming a dry skin.
- Make Syrup: Boil water and sugar over medium heat until sugar dissolves and the mixture boils vigorously. The syrup should not thicken.
- Combine Syrup and Yolks: With the mixer on high speed, slowly pour the hot syrup down the side of the egg yolk bowl. Continue beating until the mixture doubles in volume and cools to room temperature.
- Add Nuts and Raisins: Fold in the chopped roasted nuts, golden raisins, and regular raisins using a spatula with gentle motion.
- Whip Cream: In a separate clean bowl, whip the cold cream until foamy and glossy but not fully stiff.
- Combine Cream and Yolks: Gently fold the whipped cream into the yolk mixture until well combined.
- Freeze Semifreddo: Pour the mixture into the prepared pan and freeze for at least 8 hours until firm.
- Unmold and Garnish: Use the baking paper to lift the semifreddo out of the pan. Loosen the paper from the sides. Flip it onto a serving dish. If not using paper, immerse the pan briefly in warm water before flipping. Garnish with chopped nuts and raisins and dust with icing sugar before serving.
Notes
- Roasting the nuts enhances their flavor and adds crunch to the semifreddo.
- Use vanilla paste, seeds, or extract according to availability; all provide aromatic vanilla flavor.
- If skipping raisins, whip the cream with 4 tablespoons of icing sugar for sweetness and stability.
- Ensure the egg yolk-syrup mixture cools to room temperature before folding in cream to maintain texture.
- Line the pan with parchment paper for easy removal; if not available, use warm water method to unmold.
- Freeze the semifreddo for a full 8 hours to achieve the ideal creamy yet firm consistency.
Nutrition
- Serving Size: 1 slice (approx.)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 35 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 140 mg
