There’s been a big improvement in the weather this week and it finally feels warm enough for an ice-creamy type pudding…..one of the easiest chilled puddings we like to eat in the Summer is a semi-fredo, especially when we flavour it with fruit from the garden….sadly it’s still a bit early for our raspberries but a poke about in the back of our freezer has found a little tub of a cherry compote that I made last year with some foraged cherries…..
In the past I’ve used the cherry compote to make a very grown up tasting cherry ripple ice-cream (served with a trickle of dark chocolate sauce…. but I think crisp buttery biscuits would have been nice as well.
Along with the cherry compote I also found a little tub with a gooseberry and elderflower compote inside and I’m wondering whether to try that in more of a possety pudding for mid-week.
The elderflowers have been a bit slow here this year but I noticed quite a lot of cloudy white billows out yesterday so I guess the week of sun-shine has helped them come on…..fingers crossed if it’s nice tomorrow we’ll head out with a basket and walking stick (helps me reach some of those higher up blossom heads)….
Semi Freddo is really easy to make, however this recipe does use raw eggs so it’s not suitable for children or anyone pregnant..
We buy all our eggs from Folland’s Organics on Norwich market, the eggs there are amazing and well worth the money, if you keep chickens or ducks yourself then your pudding is going to taste out of this world….I’ve wrote my recipe on here before, but this is a scaled down version if you don’t have a whole lot of freezer room.
Semi-Freddo (enough for 4 pudding loving people, or 6 if you just like a taste)
2 large organic eggs (separate the whites from the yolks)
350ml double cream
25 grammes of vanilla sugar
vanilla pod/fruit compote/lemon curd……
2 small loaf tins
Line the two loaf tins with clingfilm.
Beat the egg yolks and the sugar together until they become airy and pale in colour.
Whisk the egg whites with a pinch of salt until they form stiff peaks.
Whisk the cream until it just forms a soft cloud.
Carefully add half the whipped egg whites and whipped cream into the egg yolks and sugar….and once that has only just come together, gently mix in the remaining half along with the flavouring…( I prefer to put in my flavouring now whether it’s a fruit compote, a couple of big spoons of very sharp lemon curd, a dollop of caramel syrup…….adding it now means the semi-freddo is lovely and rippled)…..sometimes I just use a vanilla bean if I’m serving the semi-freddo with fruit, and then I’ll scrape the tiny seeds out and add them to the egg yolks as I beat them with the sugar.
Gently spoon out the mixture and divide it between the loaf tins, tuck all the clingfilm over the mixture and allow it a few hours to freeze. I tend to make it in the morning so it has all day in there.
You can take it out of the freezer about 15 minutes before you want to eat it, just leave it out on the side, but I prefer to take it out an hour before hand and then leave it on a shelf in the fridge….turn the loaf tins upside down and it should slide out fine….cut and serve with a drizzle of any remaining compote and some crisp biscuits or fruit.
(you can also freeze it in little silicion loaf tins which work very well too.)