This blackcurrant semifreddo is one of those recipes that looks far more complicated on the table than it ever is in the kitchen. A classic Italian semifreddo is an ice cream and a beautiful cake at the same time, and the freezer does most of the work for you.
The sharpness of blackcurrant and the coolness of mint give the rich cream exactly the lift it needs. Choose this one when you want a dessert that is made a day ahead and still arrives at the table with real impact.
Blackcurrant and mint semifreddo
Ingredients
Filling
Topping
Method
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Purée the blackcurrants, mint and agave syrup in a blender until smooth.
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Whip the cream and set it in the fridge.
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Set a metal bowl with the egg yolks, whole egg, sugar and vanilla sugar over a pan of simmering water. Whisk for at least 8 minutes, until pale and airy.
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Gently fold the whipped cream into the airy egg mixture with a spatula.
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Pour the mixture into a 10 x 24 cm loaf tin lined with baking paper. Swirl through two-thirds of the blackcurrant filling and smooth the top.
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Freeze for 6 hours.
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For the sauce, heat the remaining third of the blackcurrant purée in a small pan with the blackcurrant syrup. Strain through a sieve into a small bowl and chill - the fruit's natural pectin thickens it as it cools.
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Turn the semifreddo out onto a serving plate and remove the baking paper. Top with the blackcurrant sauce, 50 g blackcurrants and a few mint leaves. Serve cold.
Note
A perfect make-ahead dessert - all the real work is done a day before your guests arrive.
semifreddo, blackcurrant, mint, Italian dessert, make-ahead dessert
