After experiencing another blisteringly hot day in Sydney this week, I thought I would share with you my Christmas Pudding Semifreddo recipe (and the cheats version) to cool down your mind and thoughts in readiness for Christmas – all the joy, mess, madness and mayhem!
This Semifreddo is delicious. Seriously delicious.
It is perfect for Christmas Day, especially if it’s a hot day, or it’s a simple way of using leftover Christmas pudding throughout the Summer holidays.
Whisk cream, crème fraîche, spices and vanilla seeds in an electric mixer until soft peaks form (2-3 minutes), transfer to a bowl and refrigerate until required.
Place Christmas pudding on a tray, drizzle with 20ml brandy and set aside.
Whisk yolks, sugar and remaining brandy in a heatproof bowl over a saucepan of simmering water until thick and pale (4-5 minutes), then transfer to an electric mixer and whisk until cool (2-3 minutes).
Fold in cream mixture, then fold in soaked Christmas pudding and glacé orange, transfer to a 2½ litre-capacity container. Freeze until firm (6 hours-overnight).
Meanwhile, for Christmas pudding crumbs, preheat oven to 200C. Combine ingredients in a bowl, tossing lightly to coat. Spread on a baking tray lined with baking paper and bake until crisp (10-12 minutes).
Serve scoops of semifreddo scattered with Christmas pudding crumbs.
THE CHEAT VERSION
This gives you a delicious result in no time.
You will need
250gm Christmas Pudding
1.25L Good quality Vanilla ice cream
Chop any left over Christmas pudding into rough 1cm cubes.
Take ice cream from the freezer and allow to soften a little.
Gently mix the Christmas pudding through the ice cream trying not to break it up too much.
Return to the freezer until needed.
Our Ice cream tubs are the perfect way to store your homemade ice creams, semifreddo, sorbet and frozen yoghurts.
It fits perfectly in your freezer door.