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White Current & Whisky Semifreddo

A recipe packed with a whole lot of flavour!



  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with White Current & Whisky Semifreddo.


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