‘It’s like a frozen cloud. The three notes go perfectly together,’ was Manu’s verdict on Sophie and Katherine’s MKR dessert recipe. Spanish contestant Jose declared ‘Every single thing that came out was just iconic’. And Matt Preston said: ‘The sauce lights up the dish. This tastes like Christmas to me!’ Want to make a perfect 10-scoring semi-freddo for your own Instant Restaurant? Here’s the recipe.
Fig leaf semi-freddo with grilled figs and Pedro Ximenez syrup
Prep time: 4 hours
Cook time: 10 minutes
750mls pure cream
6 eggs, separated
110g caster sugar
6 large fig leaves
150g pistachio kernels, crushed.
For the figs:
6 large figs (7 for 14)
40g caster sugar
For the syrup:
375mls Pedro Ximenez sherry
- Toast pistachio nuts, cool, and crush lightly.
- For the Semi-freddo: warm cream till barely simmering and add crushed fig leaves. Add a pinch of salt and set aside to infuse, then refrigerate till cold (otherwise it won’t whisk – this is important!). Whisk egg yolks with 75g of the sugar, and all of the honey, till pale and thick, at least 5 minutes. Whip egg whites to soft peak stage. Strain cream, whisk, and carefully fold through the egg yolk/sugar mixture, nuts and egg whites. Pour into one, or two smaller, tins to freeze for at least four hours. We use two tins with the dimensions: 7cmH x 10cmD x 25cmL
- For the figs: halve figs, press cut side into caster sugar, grill on a BBQ flat plate, set aside to cool. Boil the Pedro Ximinez till syrupy, then cool.
- To serve: remove the semi-freddo from the freezer to soften for 20minutes before serving, then serve in slices with the grilled figs and syrup. You can also slice the semi-freddo completely frozen, in which case leave it for 10 minutes before serving.
Want to find all of Sophie and Katherine's delicious MKR recipes on one place? Read them here!