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White Current & Whisky Semifreddo

A recipe packed with a whole lot of flavour!


  • 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


  • 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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