Christmas Semi Freddo With Raisins And Marrons Glaces Recipe

click to rate
0 votes | 1187 views
Servings: 12


Cost per serving $0.47 view details
  • 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


  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.


Add the recipe to which day?
« Today - Oct 07 »
Today - Oct 07
October 8 - 14
October 15 - 21
October 22 - 28
Please select a day
or Cancel
Loading... Adding to Planner


Nutrition Facts

Amount Per Serving %DV
Serving Size 43g
Recipe makes 12 servings
Calories 111  
Calories from Fat 73 66%
Total Fat 8.32g 10%
Saturated Fat 4.65g 19%
Trans Fat 0.0g  
Cholesterol 94mg 31%
Sodium 31mg 1%
Potassium 98mg 3%
Total Carbs 7.28g 2%
Dietary Fiber 0.3g 1%
Sugars 5.13g 3%
Protein 2.69g 4%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)


Leave a review or comment