Best dessert and baking recipes from TASTE Magazine

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Lemon posset with matzah brittle

40 minutes

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Umvubo with umsobo-and-berry sorbet

25 minutes

Eid recipes

Saffron semifreddo

Saffron semifreddo

Serves 8

Difficulty Easy

Prep Time 10 minutes, plus overnight freezing time

Ingredients

1 3⁄4 cups whipping cream
1⁄2 t saffron, crushed
1⁄2 t ground cardamom
1⁄4 t ground cinnamon
1⁄4 t ground nutmeg
3 large free-range eggs, separated
3 T caster sugar

For the topping:

75 g crushed pistachios
white chocolate shards, to garnish (optional)
caramel shards, to garnish (optional)

Method

1. Line a 24 cm loaf tin with clingfilm ensuring some overlaps the sides to allow for easy removal.

2. Heat 3 T cream in a small saucepan and add the spices. Set aside to infuse.

3. Whip the remaining cream in a bowl until soft peaks form. Set aside.

4. Whisk the egg yolks with 1 T sugar until pale and creamy. Gently stir in the infused cream, then fold in the whipped cream.

5. Beat the egg whites in a clean bowl until soft peaks form, then add the remaining caster sugar and beat until stiff peaks form.

6. Gently fold the egg whites into the cream mixture, taking care not to deflate the mixture. Pour the mixture into the prepared tin and gently smooth the top with the back of a spoon. Freeze overnight.

7. Before serving, lift the semifreddo out of the tin using the clingfilm to assist. Turn out onto a serving platter and gently remove the clingfilm. Scatter over the pistachios, garnish with the chocolate and slice. Serve immediately.

Find more sweet treat recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones

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Saffron semifreddo

Saffron semifreddo

Ingredients

Method