This is a print preview of "Christmas Semi Freddo With Raisins And Marrons Glaces" recipe.

• Click here to print
• or return back to Christmas Semi Freddo With Raisins And Marrons Glaces.

Christmas Semi Freddo With Raisins And Marrons Glaces Recipe

by Global Cookbook

Ingredients

80 ml Jamaica rum 100 gm Good quality raisins 4 x Large eggs 55 gm Caster sugar 450 gm Sweetened chestnut puree

1 tsp Pure vanilla essence 200 gm Marrons glaces, roughly minced 425 ml Cream Whipped cream 6 x Marrons glaces, up to 8 1 sprg holly Icing sugar

Directions

1. Line a pudding bowl with a double thickness of cling film. Put the rum and raisins in a small saucepan, hot till the rum almost reaches boiling point and then turn off the heat and let the raisins plump up and cold in the rum.
2. Meanwhile, separate the Large eggs and beat the yolks with the caster sugar till light and fluffy. Stir the chestnut puree, vanilla essence, cool plump raisins, rum and roughly minced marrons glaces into the egg yolks. Mix gently but thoroughly, then chill while you whip the cream and egg whites.
3. Whip the cream and chill. Whisk the egg whites stiffly. Fold the whipped cream into the rum and raising mix, then mix in the stiffly beaten egg whites. Pour gently into the lined pudding bowl.
4. Cover and freeze for at least 8 hrs or possibly overnight.
5. To serve: Turn out on to a chilled serving dish. Remove the cling film and decorate with whipped cream, marrons glaces and top with a sprig of holly then dredge with icing sugar.

© 2024 CookEatShare