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Canditi semifreddo

Canditi semifreddo

Growing up Mum would always buy a Christmas pudding. It would never get eaten on Christmas day. It would sit in the cupboard above the microwave until around March when my Mum and Dad would eat it out of season with cold cream. It is the opposite of what I want to eat after a big meal. Christmas pudding is not something I crave or desire.

This semifreddo is what I desire. It's cold, it's light, it's fluffy, it's got a lot of bright citrus, some chocolate and a tiny hint of spice (the cardamon makes it).

A semi freddo, if you don't already know, means semi-frozen, think of it as a sliceable ice cream cake. A semifreddo is an easy way to make ice cream without a machine. By whisking the cream and egg whites you get an airy and light texture without an ice cream machine.

Semi-reddos are always studded with extras - fruit, dried or candied, chocolate and nuts which makes for interesting crunch and texture against the cloud-like creaminess. It’s the sort of dessert I live for.

Duration
30 mins plus freezing time
Serves
8
Canditi semifreddo

Ingredients

For the semifreddo

  • 3 eggs, separated
  • 80g caster sugar
  • 1 tablespoon marsala wine
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 300 ml double cream
  • 100 ml creme fraiche
  • 50g dark chocolate, roughly chopped + extra to serve
  • 30g candied peel, finely diced
  • 30g stem ginger, finely diced
  • 40g pistachios, toasted and roughly chopped

  1. Prepare the tin.

    Make sure there is space in your freezer for a tin. Grease and line a loaf tin with cling film.


  2. Make the ice cream mixture

    You’ll need 3 bowls and an electric whisk. First whisk the egg whites to stiff peaks. In a second bowl whisk together the yolks, sugar, masala and the spices until lighter in colour. In a third bowl whisk the cream very lightly before folding in the creme fraiche. Combine the cream and sugar mixture before adding the peel, chocolate and nuts and finally carefully folding in the egg whites


  3. Freeze for 4-6 hours

    Pour into the prepared tin and freeze for 4-6 hours or overnight. Take the tin out of the fridge 5 minutes before slicing and serve with more gratings of dark chocolate.


Additional information

Storage

Image
Elly Kemp

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