Eggnog and Christmas Mince Semifreddo
Made with Farro’s dreamy eggnog, this deceptively simple semifreddo puts a summery, kiwi twist on the flavours of Christmas. We’ve topped ours with festive fruit and nuts and paired it with Clareville Bakery’s crisp ginger snaps.
Ingredients
½ cup unsalted macadamias, plus 2 Tbsp for garnish
500g bottle Farro eggnog
⅓ cup sweetened condensed milk
½ cup cream
¾ cup Mrs Darlington’s fruit mince
2 Tbsp golden raisins
Mint leaves and fresh blackberries, to garnish
Clareville Bakery’s ginger snaps, to serve
Method
Roast the macadamias in a hot oven until golden. Set aside to cool, then roughly chop.
Lightly wet a loaf tin, then line with cling film and set aside.
Gently whisk the eggnog with the sweetened condensed milk. Whip the cream to soft peaks then fold gently through the mix, along with the fruit mince and chopped macadamias. Pour into the prepared loaf tin, cover well, and freeze overnight.
Remove the semifreddo from the freezer 15-20 minutes before you want to serve it. Unwrap and transfer onto a serving platter. Scatter over the extra macadamias and raisins, and garnish with the blackberries and mint leaves. Cut into 1cm slices and serve with a ginger snap or two.