Real Living
Ingredients
Christmas pudding and white chocolate semifreddo
Method
1.Bring saucepan, one-third filled with water, to gentle simmer. Place egg yolks, brandy and half of caster sugar in medium bowl. Place over simmering water. Using electric beaters on high speed, whip 5 minutes until pale and thickened. Remove bowl from heat and set aside to cool slightly. Remove pan from heat and discard water.
2.Whip egg whites and remaining sugar until stiff peaks form. In large bowl, whip cream and vanilla until soft peaks form.
3.Using metal spoon, gently fold egg whites through yolk mixture until almost combined, then fold this mix through cream.
4.Add pudding pieces and stir through. Pour mixture into pudding basin, cover with cling wrap and freeze overnight.
5.The next day, melt chocolate in microwave-proof jug, 2 mins on medium power, stirring every 30 seconds.
6.Prepare semifreddo: remove pudding mix (semifreddo) from freezer. Place basin in sink of hot water for just long enough to loosen semifreddo (time depends on thickness and material of basin). Turn out of mould onto platter.
7.Serve: pour melted chocolate over semifreddo, allowing it to drip down the sides of semifreddo. Allow chocolate to set, and semifreddo to thaws slightly. Use hot knife to cut into pieces. Serve.
You need ready-cooked Christmas pudding for this recipe. Equipment; medium saucepan; 2 medium mixing bowls; electric mixer; large mixing bowl; large metal spoon; 8-cup (2-litre) pudding basin; cling wrap; microwave-proof jug; platter; large knife
Note
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