Saturday, October 6, 2007

Fig Semifreddo



Fin was a little tearful on the way home from school yesterday - Spike had invited someone else home to play for the afternoon and he felt hurt. To add insult to injury, I'm trying to keep his sugar consumption down and told him he couldn't have a (wheat and dairy free) ice cream from the health food shop - because, it's basically made of soya stuck together with sugar and factory magic. So he whinged and whined until I suggested that I make semifreddo for desert. We got some cream and headed home with lighter hearts.

Once home I had to come up with something not loaded with sugar. I wanted to try a lemon semifreddo, but you have to counteract all that sharpness with sugar, so that one was out. What I did have was a bowl full of ripe figs that needed using, so I fiddled around with them and this is what I came up with. (semifreddo is an Italian un churned ice cream made with a high proportion of cream to keep down those nasty ice crystals).

The image above is not of my semi freddo, it belongs to Laurie Smith. You see Nick had the camera at work and we just couldn't wait....

Fig Semifreddo (serves four to five)

284ml double organic cream
8 large ripe fresh figs
a lemon
runny honey
tsp brandy or frangelico or 2tsp rose schnapps (all optional of course)
vanilla extract


remove the fig stalks and process until coarsely chopped in a food processor - or just mash well with a fork.

Stir a couple of teaspoons of honey with a squeeze of lemon juice until it dissolves, add the cream, a dribble of vanilla and the alcohol if using. Whip until it forms soft peaks. Fold in the figs gently and not very thoroughly to leave nice pink bands running through the mixture.

Pour into a shallow tray and freeze for a few hours, or until semi solid. If it gets too hard in the freezer, just leave to ripen in the fridge for half an hour.

We had ours topped with chopped roasted almonds, a little drizzle of honey and the tiniest sprinkle of cinnamon. It's rich, be warned!