Create the perfect after-dinner treat with this delicious White Chocolate Semifreddo. Moulded into a festive bundt-cake shape and topped with white chocolate bark, it’s sure to be a showstopping Christmas favourite, perfect for summer.
Read on for the full recipe—part of our Home for Christmas recipe series, featuring holiday recipes and drink pairings perfect for family feasts.
Prep Time: 1 hour + freezing time
Cook Time: 15 minutes
Serves: 12-14
Featured Appliance: Breville ‘the Paradice™ 9’ Food Processor
Ingredients
100g pistachios
350g white chocolate
700ml thickened cream
250ml crème fraîche
1 tsp vanilla
Finely grated rind of 1 lemon
6 egg yolks
120g caster sugar
45g liquid glucose
120g pistachio and sour cherry nougat, coarsely chopped
Base
150g digestive biscuits
85g pistachios
100g butter
Raspberry syrup
300g raspberries
25g caster sugar
50g liquid glucose
White chocolate bark
100g white chocolate
60g pistachios, coarsely chopped
2 tbsp freeze-dried raspberries, crushed
Method for White Chocolate Semifreddo
1. Process pistachios in a food processor until finely ground, set aside.
2. For the raspberry syrup, process raspberries in a food processor until smooth, transfer to a saucepan, and add sugar and liquid glucose and cook over medium-low heat until sugar is dissolved (2-3 minutes). Remove from heat, cool slightly then strain through a fine sieve. Discard solids and refrigerate sauce until required.
3. To make semifreddo, combine chocolate and 50ml (½ cup) cream in a saucepan over low-medium heat, stirring until chocolate is melted (4-5 minutes). Set aside to cool. Combine remaining cream, crème fraîche, vanilla and lemon rind together and whisk until soft peaks form. Refrigerate until required.
4. Line a 2.75-litre bundt tin with plastic wrap. Whisk egg yolks in the bowl of an electric mixer until pale and slightly fluffy (4-5 minutes). Meanwhile stir sugar, liquid glucose and 80ml water in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook without stirring until syrup reaches 118C on a sugar thermometer (2-3 minutes). Whisking continuously, gradually add sugar syrup to bowl, then whisk until cooled to room temperature (8-10 minutes). Fold in chocolate mixture, then whipped cream and spoon half into bundt tin. Transfer bundt to the freezer until edges are starting to set (1-2 hours). Swirl through one third of the raspberry syrup (reserve remaining for serving), scatter over nougat and ground pistachios. Top with remaining semifreddo mixture and freeze overnight until firm.
6. For the base, pulse digestive biscuits in a food processor until ground. Add pistachios, pulse to combine. Pour in butter, pulse to combine. Scatter over the base of semifreddo and use a palette knife or back of a spoon to press down and create an even layer. Freeze until firm (2-3 hours).
7. For the white chocolate bark, line a baking tray with baking paper. Melt chocolate in a heatproof bowl placed over a saucepan of simmering water, stirring until melted (2-3 minutes). Cool slightly then spread onto baking paper until 3mm thick, scatter with freeze-dried raspberries and half the pistachios (reserve remaining to serve) and set aside until set (1 hour).
8. To serve, dip the base of the mould into warm water, then invert onto a chilled serving plate, spoon over remaining raspberry sauce, and top with white chocolate bark and extra crushed pistachio if desired.
Drink Pairing: Sparkling rosé.
Two to try: Freixenet Italian Sparkling Rosé or Georg Jensen Sparkling Rosé.
These soft yet juicy sparkling rosés have notes of summer fruits and sweet berries. The subtle dry minerality is the perfect pairing to the creaminess of the semifreddo while also lending a clean finish to the tartness of the raspberries. Of course, it also adds a lovely pink sparkle to the celebration!