Another delicious recipe from our friends at The Mistley Thorn, this creamy zabaglione semifreddo offsets the tart and floral gooseberry and elderflower compote to make a perfectly balanced dessert.
Semifreddo is Italian for semi-frozen dessert. It can be made in advance and makes an impressive dinner party dessert.
Serves 6 to 8 people.
Zabaglione semifreddo
- 4 egg yolks
- 60 g caster sugar
- 150 ml marsala wine
- 200 ml double cream
- Whisk together egg yolks and sugar in heatproof bowl, place over simmering water (bain marie) and continue to whisk for 5 minutes.
- Gradually add the marsala wine, whisking all the time until mixture has doubled in size.
- Remove from heat and leave to cool.
- Whisk the double cream until stiff and fold into the cooled egg mixture.
- Line a 15 x 10cm bread pan or silicon mould with clingfilm and pour in the zabaglione mixture. Freeze overnight.
Gooseberry and elderflower compote
- 700 g gooseberries, no need to top and tail
- 50 g caster sugar
- 50 ml water
- 4 tablespoons elderflower cordial
- Put the gooseberries in a pan with the sugar and water.
- Add the elderflower cordial, tied into a strainer or muslin.
- Bring to a simmer and cook gently until the gooseberries are soft – about 10 minutes.
- Leave to cool, then remove the elderflower.
To serve, arrange a slice of semifreddo on a chilled plate. Spoon some of the gooseberries over the top with a bit of the juice. Serve immediately.
