Ingredients

• 200g - raisins
• icing sugar, to serve
• cinnamon, to serve for the sabayon
• 100 g - castor sugar
• 75 g - liquid glucose
• 250 g egg yolks (about 7 egg yolks) - for the Italian meringue
• 150 g - castor sugar
• 200 g - egg white (8-10 egg whites)
• 500 g - bitter chocolate (72 per cent cocoa solids)
• 800 ml - whipping cream for the sugared almonds
• 200 g - caster sugar
• 300 g - whole almonds

How to Make Chocolate and Raisin Semi-freddo

• In a pan, add 100 g sugar and liquid glucose to 75 ml of water and bring to the boil. Allow to boil for 3 minutes.
• In a bowl, start to whisk the egg yolks over boiling water for one minute, slowly add the sugar syrup and remove from the heat. This is the sabayon.
• For the Italian meringue, make a sugar syrup (like stated before) with 50 ml water and 150 g sugar.
• Whisk the egg whites in a blender, until fluffy, then slowly add the sugar syrup.
• Melt the chocolate in a bowl over simmering water. Whip the cream into soft peaks.
• Add a third of the cream to the chocolate. Add the Italian meringue and the rest of the cream.
• Fold in the sabayon, add the raisins and mix through gently.
• Set the semifreddo mixture in a mould (bowl or terrine) lined with cling film.
• Place in the freezer to set. Heat 200 g sugar with 50 ml water and place over high heat.
• Once the sugar starts to colour, add the almonds. When they are covered in caramel remove from heat.
• When the semifreddo is frozen, turn out of the mould.
• Cut into wedges or slices, dust with a mixture of icing sugar and cinnamon, and serve with sugared almonds.