Rum and raisin is one of my favourite flavour combinations, despite the fact that I’m a non-drinker; even as a kid, I loved rum-and-raisin ice-cream. In principle, making a semifreddo is very simple: it’s composed of a cooked-out, sweetened, rich egg yolk base and lightly whipped cream that are folded together and, once frozen, equal semifreddo (or, for a version of a mousse, refrigerated). Make this as a loaf, and slice or scoop straight from the container.
Rum-and-raisin semifreddo
Prep 5 min
Soak 30 min
Cook 30 min
Freeze 6 hr+
Makes 1 x 1lb loaf
80ml rum
50g raisins
200g golden caster sugar
6 egg yolks
600ml double cream, whipped with 5g salt
Line a 450g (1lb) loaf tin with greaseproof paper and put the raisins in a medium bowl. Warm the rum in a pan over a gentle heat (don’t let it boil), then pour over the raisins and leave to soak for half an hour.
Place the sugar in a small pan, cover with 50ml water and heat to 121C (use a thermometer). Whisk the yolks in a stand mixer, then slowly pour in the sugar mixture, whisking until cool.
Strain the raisins through a sieve, reserving the rum. Pour the rum into the egg mixture, then whisk to soft peaks. Fold in the whipped cream, followed by the raisins, then pour the mixture into the lined tin and freeze for at least six hours.
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