RAISIN & DARK CHOCOLATE SEMIFREDDO
Ingredients:
- 75g raisins
- 60ml rum
- 170g dark chocolate, finely chopped
- 5 large egg yolks
- 150g granulated sugar
- 60ml water
- 500ml heavy cream
- 5ml vanilla extract
Method:
1. In a small bowl, soak the raisins in the rum for at least 1 hour, or until the raisins are plump and have absorbed the rum.
2. Line a 23x13cm 9approx) loaf tin with cling wrap.
3. In a heatproof bowl set over a pot of simmering water, melt the chocolate, stirring occasionally. Remove from heat and let cool slightly.
4. In a separate heatproof bowl, whisk together the egg yolks until thick and pale.
5. In a small saucepan, combine the sugar and water and cook over medium heat until the sugar dissolves and the mixture comes to a boil. Cook for an additional 2-3 minutes, until the mixture thickens slightly.
6. While whisking the egg yolks, gradually pour in the hot sugar syrup. Continue to whisk until the mixture is thick and pale.
7. In a separate bowl, beat the heavy cream and vanilla extract until stiff peaks form.
8. Gently fold the chocolate, soaked raisins and whipped cream into the egg mixture until well combined.
9. Pour the mixture into the prepared loaf tin and smooth the top with a spatula.
10. Cover with cling wrap and freeze for at least 6 hours, or until firm.
11. To serve, remove the semifreddo from the loaf tin and slice into thick pieces. Enjoy!