It's important to cook the scallops on a very hot griddle so that they caramelise and don't stew.
Chocolate, Cardamom and Ginger Semifreddo
Delicious Chocolate, Cardamom and Ginger Semifreddo!
Recipe and image from Homemade: simply delicious food by Anna Gare, published by Fremantle Press.
Photographer Robert Frith.
- 250 g dark cooking chocolate
- 40 g unsalted butter
- 1⁄2 teaspoon ground cardamom
- pinch of ground cinnamon
- 1 capful liqueur (Cointreau or Grand Marnier)
- 60 g crystallised ginger, finely chopped
- 120 g Turkish delight, finely chopped
- 4 eggs, separated
- 20 g caster sugar
- 400 mL thin cream
Melt the chocolate and butter in a microwave. Stir the mixture until it is smooth. Let it cool a little.
Add the spices, egg yolks, liqueur, ginger and Turkish delight. Mix together.
Beat the egg whites to form soft peaks and then gradually add the sugar and continue beating until the sugar has dissolved.
Beat the cream until it is just firm.
Gently fold the egg whites into the cream.
Fold half of the egg white and cream mixture into the chocolate mixture until well combined. Gently fold in the remaining egg white and cream until there are no streaks.
Spoon the mixture into a 30 cm rectangular dish or tin lined with a few layers of cling film. Tap the dish on the table to remove any air bubbles. Cover the dish with cling film and freeze the semifreddo for 3 hours, until set.
Turn it out of the dish, and slice to serve.