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White Muscat and Apricot Semifreddo with Vanilla Roasted Stone Fruit
Muscat Ingredients:
- 40 dried Australian apricots
- 500ml Ballandean white muscat
- 1 vanilla bean, scraped
Muscat Directions:
In a saucepan, bring the muscat and vanilla bean to the boil.
Add the dried apricots, reduce heat, and simmer for 5-7 minutes.
Apricots should soften.
Remove from heat and allow to cool. (Even better, allow to steep for days or even weeks!)
Semifreddo Ingedients:
- 40 Ballandean white muscat macerated apricots
- 180ml muscat (reserved from apricot mix)
- 2 leaves gelatine
- 6 free-range egg yolks
- 200g caster sugar
- 3 free-range egg whites
- Pinch salt
- 500ml cream
Semifreddo Directions:
Puree the apricots and muscat together.
Soften leaf gelatine in iced water then dissolve in 80ml of hot water.
Stir mixed gelatine through apricot mix and set aside.
In a mixing bowl whisk yolks and sugar together.
Continue whisking until mix is light, pale and fluffy (it should be approximately 3-4 times its original volume).
Add apricot and gelatine puree and whisk until well combined. Set to one side.
In another mixing bowl, whisk egg whites to soft peaks.
Set to one side.
In another mixing bowl, whisk cream to soft peaks.
Fold the egg whites, then the whipped cream into apricot mix, making sure all is well combined.
Spoon or pipe into silicone paper lined moulds or ramekins and freeze until required.
Stone Fruit Ingredients:
- Vanilla roasted Queensland stone fruit:
- Your choice of seasonal Queensland stone fruit, eg, apricots, peaches, nectarines, plums
- Caster sugar
- 1 vanilla bean, scraped
- Flaked almonds to garnish
Stone Fruit Directions:
Cut stone fruit into wedges.
Toss through caster sugar and vanilla beans.
Spread fruit, sugar and vanilla pod into a baking dish and bake in a moderate oven until fruit softens.
Remove from heat and allow to cool completely before using.
To Plate:
To plate the dessert, remove semifreddo from the mould or ramekin and place just off centre on the plate.
Arrange roasted stone fruit around the semifreddo and drizzle with the stone fruit roasting syrup.
Dust with icing sugar and serve.
Serves 8 to 10.
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60 Schoolhouse Road, Woori Yallock
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