mince pie semifreddo

Our original semifreddo recipe has proved to be so popular at our supper clubs and to cook at home, we decided to give it a festive twist. This dessert feels so festive and finishes a Christmas feast on the perfect note. It's rich, creamy and tastes exactly like mince meat! We love to serve it with some home-made nutty brittle on top but it's great on its own or as a side to other desserts you're serving.



Serves 6-8 & takes 30 minutes to make (plus needs freezing overnight)


Ingredients

  • 3 large egg whites (make sure they are pasteurised)

  • 200ml double cream

  • 60g golden caster sugar

  • 200g cooked and veggie-friendly sweet mincemeat (one without vegetable suet)

  • Pinch of sea salt


Method


1. Line a small sized loaf tin with cling film or baking parchment.


2. Place the egg whites into a large clean bowl and whisk until they become thick and hold their shape - we use an electric whisk to do this. You can do it by hand, it will just take a little longer.


3. Once the egg whites hold their shape, sprinkle in half of the sugar and continue to whisk until the mixture forms stiff peaks. At this point, add the remaining sugar and whisk again until the mixture comes together to form a thick, smooth white mixture.


4. In a separate bowl, whisk the double cream until thick - being sure to stop once it holds its shape so as not to over-whisk. Because you whisk the egg whites first, you can use the same whisk without having to wash it up.


5. Once you have both mixtures, fold the cream into the egg white mixture and stir a few times until the mixture comes together. Then stir through the sweet mincemeat and a pinch of sea salt flakes (crumble them between your fingers if any flakes are really large).


6. Spoon the mixture into the lined loaf tin and place in the freezer for at least 4 hours.


7. Once ready to serve, flip the semifreddo out from the loaf tin onto a serving plate, peeling off the cling film. Spoon over the melted chocolate and sprinkle with some flaked almonds.