Chocolate and Raisin Semi-freddo

Recipe by
Total Time:
1-2 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Freeze Recipe
Difficulty: Hard

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  • 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.