Brandied fruit semifreddo desserts recipes
Ingredients
1/2 cup (100g) pitted prunes, roughly chopped
1/3 cup (50g) dried apricots, roughly chopped
1/4 cup (50g) dried figs, roughly chopped
1/4 cup brandy
1 1/4 cups thickened cream
1/2 cup caster sugar
200g block milk chocolate, broken into small pieces
80g butter, softened
2 eggs
2 tablespoons cocoa powder
whipped or double cream, to serve
Brandied fruit semifreddo desserts recipes
Method
Step 1
Place prunes, apricots and figs in a bowl. Add brandy. Set aside for 1 hour or until fruit has absorbed the brandy and plumped slightly. Line a 5cm-deep, 9cm x 19cm loaf pan with plastic wrap, extending plastic wrap 5cm from edge of pan on all sides.
Step 2
Using an electric mixer, beat cream and half the sugar until soft peaks form. Set aside. Wash and dry beaters. Place chocolate in a glass or ceramic heatproof bowl. Place over a saucepan of simmering water. Cook, stirring occasionally with a metal spoon, for 3 to 4 minutes until melted and smooth. Set aside to cool slightly.
Step 3
Using electric mixer, beat butter and remaining sugar until light and fluffy. Add eggs and cocoa. Beat for 2 minutes or until combined. Using a large metal spoon, gently fold cream mixture and dried fruit mixture into butter mixture until combined. Spoon into prepared pan. Fold overhanging plastic up and over mixture to enclose. Cover with foil. Freeze overnight or until firm.
Step 4
Turn semifreddo out onto a chopping board. Remove plastic wrap. Stand for 2 minutes. Slice. Serve with cream.
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