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- Nutmeg and Walnut Semifreddo ‘Cake’
Nutmeg and Walnut Semifreddo ‘Cake’
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14 serving
Prep time:
Cook time:
Serves: 14
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Ingredients
- 30g dark muscovado sugar
- 20g golden syrup, plus 1 tbsp for the walnuts
- 1 tsp ground nutmeg
- 50ml single cream
- 2 tbsp brandy
- 475g caster sugar
- ½ tsp fine salt
- 200g walnuts, toasted
- 4 medium egg whites
- 50g light muscovado sugar
- 600ml whipping cream
- 100g half-fat crème fraîche
- 1 whole nutmeg, to grate
- 1 tsp flavourless oil, for the tin
Method
Step 1
First, make a nutmeg caramel. Combine the dark muscovado sugar, 20g syrup, ground nutmeg and a pinch of fine salt in a small pan. Place over a medium heat, stirring until melted, then bring to a rapid boil. Boil for 1 min, reduce the heat and whisk in the single cream and brandy. Bring back to the boil, remove from the heat and transfer to a shallow container to cool; chill.
Step 2
Make the candied walnuts by adding 200g of the caster sugar, the remaining 1 tbsp syrup, ½tsp salt and 100ml water to a frying pan. Cook over a high heat, swirling the pan so the sugar dissolves, then add the walnuts. Cook over a medium-high heat, stirring, for about 10 mins. Once the syrup is amber and thick enough to coat the nuts, pour onto a sheet of baking paper. Spread out the walnuts; allow to cool then roughly chop.
Step 3
For the semifreddo, bring a pan of water to a simmer. Put the egg whites, light muscovado sugar and remaining 275g caster sugar in a large bowl and set over the pan. Use a balloon whisk to gently mix until the sugar dissolves (about 4 mins). To test this, rub a little of the mixture between your fingers; it should feel warm and silky with no graininess. Remove from the heat; whisk on a medium speed with an electric whisk for about 5 mins, until you have a stiff, shiny meringue mixture that’s no longer warm to the touch.
Step 4
Whip the 600ml whipping cream, crème fraîche and a pinch of fine salt to soft peaks, until holding its shape. Add a third to the meringue mixture. Grate enough nutmeg over the top to lightly cover; gently fold together. Fold in the remaining cream mix.
Step 5
Lightly oil a 23-25cm springform tin and line the base and sides with baking paper, extending it 2cm above the top of the tin. Spread three-quarters of the candied walnuts over the bottom of the tin. Pour in a third of the semifreddo mixture (tap the tin to get rid of air pockets), then ripple 1½ tbsp of the nutmeg caramel through the mixture; repeat with the next third of semifreddo mix and 1½ tbsp nutmeg caramel. Add the final third of mixture, smooth the top and sprinkle over the rest of the candied walnuts. Freeze overnight. Put the remaining nutmeg caramel in a jar or bowl in the fridge, covered.
Step 6
Serve straight from the freezer: remove from the tin, peel off the paper and place on a serving plate. If it’s too firm to cut, allow to sit for 5-10 mins. Remove the nutmeg caramel from the fridge, allow to come to room temperature; drizzle over.
Shop the ingredients
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On OfferValueLIFE 1w+
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