FEATURE RECIPE
Chocolate, fig and hazelnut semifreddo

Chocolate, fig and hazelnut semifreddo

Serves 8

Cooking Time Prep time 20 mins, cook 15 mins (plus freezing)



160 ml   (2/3 cup) espresso
125 ml   (½ cup) Amaretto liqueur
165 gm   (¾ cup) caster sugar
4   dried figs, halved
5   eggs
375 ml   (1½ cups) milk
1   vanilla bean, split and seeds scraped
220 gm   dark chocolate (57% cocoa solids), finely chopped
125 ml   (½ cup) pouring cream
125 gm   hazelnuts, roasted, peeled and coarsely chopped


1 Combine coffee, liqueur and ½ cup sugar in a saucepan and bring to the boil over medium-high heat, stirring to dissolve sugar. Add figs, then simmer over low-medium heat until figs are soft (5-6 minutes). Cool, remove figs and refrigerate syrup. Coarsely chop figs and set aside.
2 Whisk eggs and remaining sugar in a heatproof bowl until pale. Meanwhile, combine milk and vanilla bean and seeds in a small saucepan. Bring just to the boil over high heat, then pour over egg mixture, whisking continuously until combined. Place bowl over a saucepan of simmering water and whisk over medium heat until thick (3-4 minutes). Remove from heat and place over a bowl of iced water to cool.
3 Melt chocolate in a heatproof bowl over a saucepan of simmering water. Cool to room temperature, then whisk into egg mixture. Set aside.
4 In a separate bowl, whisk cream until soft peaks form, then gently fold into chocolate mixture. Fold through hazelnuts and figs and pour into a greased, baking paper-lined 23cm x 8cm x 8cm loaf pan. Cover with plastic wrap and freeze until firm (4 hours or overnight). Serve sliced, drizzled with syrup.


RECIPE Gourmet Food Team PHOTOGRAPHY William Meppem STYLING Megan Morton

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