Paid partnership with Loshusan Supermarket
“I adore semifreddo’s, an elegant Italian style ice cream cake. This is my holiday twist featuring Jamaican chocolate, rum-soaked Christmas fruits and sweet cinnamon for an alternative, creamy, festive delight. It needs to be prepared the day before you are serving it. To make it extra special you can drizzle over some rum or chocolate sauce.” – JuicyChef xo
One semifreddo serves 8–10 depending on how thickly you slice it.
- 9 egg yolks (reserve the egg whites for another use)
- 250g/ 1 cup white granulated sugar
- 60ml/ 2 ozs fine quality dark Jamaican rum
- 600ml heavy cream
- 400g sour cream
- 1 tbsp vanilla
- 2 tsps mixed baking spice
- ½ tsp ground ginger
- 350g/ 1 ½ cups mixed Christmas dried fruits
- 200g 70% dark Jamaican chocolate, broken into pieces
- Golden raisins & sultanas for garnish
- Line a large baking loaf tin with cling film with enough overhang to cover the prepared semifreddo mixture at the last stage.
- Boil a pot of water and remove from heat.
- Place a heatproof bowl over the pot and add egg yolks and sugar and beat until combined and pale and glossy in texture, remove from heat and stir in the rum.
- In a separate bowl, add heavy cream, sour cream, vanilla, baking spice and ground ginger and whisk for 3 minutes until soft peaks form.
- Fold the cooled down egg yolk mixture into the cream mixture.
- Next stir in the mixed fruits and chocolate.
- Pour and divide mixture into the prepared loaf tin and cover with the overhanging cling film. If you need extra, add more cling film to properly cover and secure before you place the semifreddo in the freezer.
- Chill overnight.
- Remove the semifreddo from the freezer about 10 minutes before you are ready to serve. Unwrap and turn over the semifreddo directly onto serving platter and carefully remove and discard all cling film.
- Garnish with golden raisins and sultanas. Slice and serve immediately.
Jacqui ‘JuicyChef’ Sinclair, founder of Nyam & Trod, is a British Jamaican award-winning chef, writer, and food culturist. She is a co-founder of Kingston Kitchen, an annual food event supporting food artisans. Jacqui has been an advocate of the Meatless Monday Global movement in Jamaica since 2011. Jacqui’s work has been featured in such publications as the Huffington Post, the Jamaica Observer, Saveur, The Jewish Post and numerous blogs. She has appeared on the Travel Channel’s ‘Bizarre Foods’ with Andrew Zimmern and Food & Wine’s Jamaica episode with Kwame Onwuachi.