White chocolate semifreddo

Preparation time: 20 minutes
Cooking time: 10 minutes

200g fresh blueberries cut in half
4 yellow flash peaches – peeled and small diced
50ml Pernod liqueur
Small pinch of mild curry powder
100ml acacia honey

For the semifreddo:
200g white chocolate
200g Cornish clotted cream
200g caster sugar
4 whole eggs
½ teaspoon of vanilla essence
400g of milk chocolate

Featured in:
July 2014

To make the cups – Melt the milk chocolate and brush 4 cups covered with cling film with the chocolate. Put in the fridge to set for 10 minutes.

To make the semifreddo – place the sugar and a little water in a pan and melt on low heat. Put the egg yolks in a bowl and with an electric whisk whip gently, adding the melted sugar. Whip until pale in colour.

Melt the white chocolate in a bowl on warm water.

Whip the egg whites with a pinch of salt until stiff.

Whisk the cream with the vanilla to a soft peak. Add to the white chocolate and pour immediately in the egg and sugar mix. Add the egg whites and gently fold in. Pour the mixture in the chocolate cups and freeze until needed.

Mix all the ingredients for the peach and blueberries and set aside to marinate for 1 hour.

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