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Monthly Archives: December 2018

Jamie’s Cherry Cheesecake Semifreddo for Christmas

Here’s another recipe from the archives for a Christmas dessert. It’s a lovely Jamie Oliver ice cream bombe from 2013.
This cherry cheesecake semifreddo bombe is pretty spectacular when frozen in a domed bowl and then turned out. And a cold alternative to a traditional hot Christmas pudding or perhaps serve both  – that’s what I usually do!
I remember finding this dessert from a magazine of Christmas recipes produced by Woolworths, our Australian supermarket for whom Jamie is the signature chef, so the recipe was created as a seasonal dessert for Australia.
Jamie has combined three great ideas – cherries, luscious cheesecake and semifreddo for all who love ice cream.
It’s an easy recipe but you need to be prepared for a quite a few steps, and of course freezing time overnight.
I made these changes to the original recipe:
I used frozen pitted cherries rather than fresh (simply to save time pitting the fresh cherries).
I used ginger nut biscuits for the biscuit crunch component instead of digestive biscuits. This really worked as the biscuit crunch had a great festive ginger flavour!

Ingredients

150g digestive biscuits (I used ginger nuts)
75g unsalted butter
250g fresh cherries (I used frozen pitted cherries)
250g golden caster sugar
1 lemon
4 large free-range eggs
250ml double cream
250g cream cheese
50g dark chocolate
A large handful of cherries or mixed fresh berries

Method

Preheat the oven to 180 degrees C. Blitz the biscuits in a food processor until fine. Melt the butter in a small pan over a low heat and stir in the blitzed biscuits and a good pinch of sea salt.
Empty the mixture into a small baking dish (roughly 15 x 20 cm), pat down and bake in the oven for 10 to 15 minutes until golden and firm. Leave to cool.
Meanwhile, halve and de-stone the cherries and place in a small pan with 200g of the caster sugar. (Or use frozen cherries). Finely grate in the lemon zest and squeeze in the juice of half and place over a medium-low heat.
Gently bring to the boil, then reduce the heat to low and simmer for 6-8 minutes, or until softened and syrupy. Leave to cool completely, then blitz two-thirds of the mixture into a purée in a blender.
When you are ready to assemble the semifreddo, separate the eggs into two large mixing bowls and pour the double cream into a third bowl. Whisk the cream to soft peaks and beat in the cream cheese.
Whisk the egg yolks with the remaining caster sugar until creamy and pale and doubled in volume.
Whisk the egg whites with a pinch of sea salt until stiff peaks form.
Gently fold the whites into the yolks, using a large metal spoon to keep the mixture as light as possible.
Beat a large spoonful of the egg mixture into the cream cheese mixture to loosen it, then carefully fold through the remaining.
Marble in half the puréed cherries and crumble in most of the biscuit mixture in large and small pieces, then fold through most of the whole cooked cherries. Spoon the semifreddo into a 1.5 litre ceramic bowl, then crumble over the remaining biscuit and ripple through most of the remaining purée. Put the dish into the freezer for at least 6 hours.
When you are ready to serve, dip the bowl 2/3 of the way into a large bowl or pan of just-boiled water, being careful not to submerge completely. Hold until you start to see the semifreddo loosen from the sides of the bowl. Place an upside down cake stand or plate on top of the bowl, and quickly turn over, holding one hand on the bowl and one hand on the cake stand.
The semifreddo should come out in a beautiful dome. Serve garnished with the remaining puree, cooked cherries, shavings of dark chocolate and a handful of fresh cherries or mixed berries.

 

 

Christmas Pudding Cake

I made this cake/pudding last Christmas, a fabulous Nigella recipe, for one of those celebration meals sometime after the big day and before New Year. I’m posting again for anyone who is looking for a relatively simple cake to make for Christmas or Boxing Day. There’s no baking required, more an assembly of different luscious elements.

It’s a kind of “tiramisu meets trifle”! Layers of liqueur soaked panettone are interspersed with a mascarpone/ cream/egg/sugar/liqueur mixture with glacé fruit, chocolate and pistachios added.

I made a couple of alterations to the original recipe. I soaked the panettone in Cointreau as the specified Tuaca liqueur is hard to obtain.  As I was unable to source marrons glacés (candied chestnuts), I used glacé ginger instead.

The other recipe alteration was entirely accidental – the recipe asks for Marsala to flavour the mascarpone mixture. I inadvertently grabbed a bottle of coffee liqueur and used this instead. A happy accident as it turned out as the cake now had a real tiramisu flavour!

The link to Nigella’s recipe is here for the original version.

A couple of points. I think finely chopped chocolate is preferable to chocolate chips as these are a little too crunchy in the cake. The other thing to take note of, is not to overbeat the mixture when you add the mascarpone as mascarpone can easily curdle as I found out to my cost!

Here is the recipe as I made it.

Ingredients

625 grams panettone (approximately)
6 tablespoons Cointreau or other orange liqueur
2 large free-range eggs at room temperature
75 gms caster sugar
500 gms mascarpone cheese
250 mls cream
125 mls coffee liqueur
75 gms glacé ginger
125 gms chocolate chips or finely chopped chocolate
100 gms pistachios chopped
Pomegranate seeds from half a pomegranate

Method

Using a serrated knife, cut the panettone roughly into 1cm slices, then use about a third of these to line the bottom of a 22cm springform cake tin. Tear off pieces to fit so that there are no gaps.

Drizzle 2 tablespoons of  the orange liqueur over the panettone.

Whisk the eggs and sugar until very frothy and increased in volume and lightness.

Slowly whisk in the mascarpone and double cream, then gradually whisk in the coffee liqueur and whisk until the mixture is thick and spreadable. If you stop every so often you can gauge how thick the mixture is and whether you are in danger of overbeating.

Remove 250ml or a cup of the mixture to a bowl, cover and put in the fridge, for the top layer of the cake.

Chop the glacé ginger into small pieces and then add to the rest of the mascarpone cream mixture.  Then add 100gms of the chocolate chips and 75gms of the chopped pistachios, and fold both into the mixture.

Spoon half of the mixture on top of the panettone layer in the cake tin. Put another third of the panettone slices over the cream filling, again making sure there are no gaps. Sprinkle with another 2 tablespoons of liqueur.

Spoon the other half of the cream mixture onto to the panettone. Top with the final layer of panettone, leaving no gaps and sprinkle over the last 2 tablespoons of liqueur.

Cover the cake tightly with clingfilm, pressing down on the top a little, and put in the fridge for at least overnight.

To serve, take the cake out of the fridge, unmould it and sit it on a flat plate or cake stand, then spread with the reserved mascarpone mixture. Definitely don’t try to lift the cake off the base, as the cake is too soft and moist to remove.

Scatter the top of the cake with the remaining chocolate chips and chopped pistachios and the pomegranate seeds. The cake will look a little rustic around the sides but this is part of its charm!

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