Saffron semifreddo
8
Easy
10 minutes, plus overnight freezing time
“A semifreddo for Eid might be unheard of but this is a true showstopper. Plus, it can be made in minutes with your freezer doing all the hard work. I don’t usually have sugar in my diet so feel free to double the sugar in the recipe – the flavours will still come through beautifully. This dessert is reminiscent of burfee, with its cardamom and saffron kick, and can also be served with meringue over the top” – Fatima Saib
Ingredients
Method
- 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
Ingredients
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.
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Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones
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