Rhubarb & Ginger Jam Semifreddo

A delicious dessert for you to whip up for a garden party this summer


Rhubarb & Ginger Jam Semifreddo
Serves: 6
 
Ingredients
  • A 1lb loaf tin or terrine and cling film
  • FOR THE SEMIFREDDO
  • Vegetable oil
  • 200ml double cream
  • 1 large white egg - white only
  • 50g icing sugar
  • 1 lemon - juice only
  • 1 jar of Rhubrab & Ginger Jam
  • FOR THE BERRIES IN BRANDY SYRUP
  • 50ml water
  • 200g caster sugar
  • 200g strawberries - chopped into quarters
  • 200g raspberries
  • 2tbs strong brandy
Instructions
  1. FOR THE SEMIFREDDO
  2. Oil a terrine mould with vegetable oil and line with cling film, leaving enough to double over the top of the tin.
  3. Whip the cream into soft peaks
  4. In a separate bowl, whisk the egg white into soft peaks. Gently ass the icing sugar a teaspoon at a time to the egg white, continuing to whisk. Gradually add the lemon juice, whisking until completely added.
  5. Add the Rhubarb & Ginger jam to the cream and fold in gently. Add the egg white to the cream/jam mixture.
  6. Put the mixture into the terrine mould, making sure the top is also covered with cling film and freeze overnight.
  7. FOR THE BERRIES IN BRANDY SYRUP
  8. Put water and caster sugar in a heavy-based saucepan on a high heat. Bring to the boil and simmer for approximated 5 minutes to achieve a thick syrup
  9. Add the fruit and brandy and bring back to the boil, then reove from the heat and set aside until required.
  10. TO SERVE
  11. Remove the Semifreddo from the cling film, cut into thick slices and serve with the summer berries in syrup.

 

Recipe kindly provided by Rosebud Preserves. For more recipes and a selection of their jams, visit www.rosebudpreserves.co.uk

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