Semifreddo Christmas puddings recipe
Ingredients
65g Cadbury Baking Chips Real Dark Chocolate
1/2 teaspoon finely grated orange rind
170g white chocolate melts
Silver cachous, to serve
1L Streets Blue Ribbon Vanilla Ice-Cream, softened slightly
75g (1/2 cup) dried cranberries, coarsely chopped
75g (1/2 cup) pistachio kernels, coarsely chopped
Semifreddo Christmas puddings recipe
Method
Step 1
Lightly grease six 185ml (3/4 cup) pudding moulds. Line the base and side of each mould with plastic wrap, allowing the side to overhang by 5cm.
Step 2
Place the ice-cream, cranberry, pistachio, dark chocolate and orange rind in a large bowl. Stir to combine. Spoon into prepared moulds and smooth the surface. Cover with a layer of plastic wrap and a layer of foil. Freeze for 6 hours or overnight, or until firm.
Step 3
Place plates in the freezer to chill. Set puddings aside at room temperature for 2 minutes. Melt the white chocolate following packet directions. Turn puddings onto the chilled plates. Drizzle over the chocolate. Sprinkle with cachous.

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