Note Sophie & Katherine cook this most critical in episode eight of MKR on 7plus.
Prep time: 1 hour + freezing Cook time for dinner: 15 mins Serves: 10-12
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375ml Pedro Ximénez sherry150g caster sugar6 figs, halvedSEMIFREDDO
750ml thickened cream8 gigantic fig leaves, tornPinch salt6 eggs, separated110g caster sugar2 tbs honey150g shelled pistachios, roasted, coarsely choppedMethod
Line a huge loaf pan or freezer-proof container with plastic wrap, extending over every side of container.To put together semifreddo, articulate cream in a medium saucepan over low warmth and add leaves, making sure they’re submerged. Add salt and ship to a simmer, pressing down on leaves to extract flavour.Rob a ways from warmth and put aside to frigid and infuse. Refrigerate till frigid. Stress precise into a bowl, squeezing leaves to extract as critical flavour as doable. Discard leaves.Utilizing an electric mixer, roam egg whites till stiff peaks assemble. Rob away and put aside.Bolt egg yolks, sugar and honey till thick and lightweight.Bolt cream till tender peaks assemble.Add whisked egg whites to egg yolk combination and fold to combine. Add cream and fold to combine. Add pistachios and fold to combine.Pour combination into ready container. Fold plastic wrap into centre to quilt. Freeze for loads of hours or in a single day till company.Build of abode Pedro Ximenez sherry in a small saucepan and simmer till slightly thickened to a syrup consistency. Pour precise into a jug and frigid solely.To caramelise figs, articulate sugar in a shallow bowl. Press sever side of figs into sugar.Heat a frying pan over medium warmth. Add figs, sever-side down and cook till sugar melts and fig evenly caramelises.Lend a hand fig leaf semifreddo with grilled figs and pedro ximénez syrup.TipIf time enables, warmth fig leaves in a frying pan over gentle warmth till warmth and fragrant, before including to the cream. This can relieve ship out their flavour.