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Gregg Wallace

White Current & Whisky Semifreddo

White Current & Whisky Semifreddo
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A recipe packed with a whole lot of flavour!

Ingredients

  • 8egg yolks
  • 250ml whisky cordial
  • 500ml double cream
  • 100-150g caster sugar
  • 300ml whiskey
  • 150g white currents
  • 75g sugar
  • 1 lemon rind
  • 1tsp grated ginger
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Method

  1. To make the cordial, over a low heat mix the ingredients together and allow to infuse. Do not allow to boil.
  2. Strain and push the pulp through a sieve. Set aside
  3. Whisk the yolks and sugar in a bowl over simmering water till thick. Whisk off the heat until cool.
  4. Add the whiskey cordial a tablespoon at a time until fully incorporated.
  5. Whisk the double cream to thick ribbon stage and fold in the whiskey/yolk mix.
  6. Pour into a lined mould and freeze overnight.
  7. Serve with some more fresh white currents (which have been pricked all over with a pin and macerated in the whiskey cordial.)
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