Chocolate Rum Semi-freddo
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 7 ozs Dark chocolate (70% cocoa solids, chopped)
- 3 egg yolks
- 1 egg
- ¼ cup sugar
- ½ tsp Rum
- 1 cup cream (48% fat)
- 1 cup coarsely chopped almonds
- 4 mini Meringue
- To decorate
- powdered sugar
- crystallized violet
- edible Gold leaf
Product recommendation
Gold leaf is extremely delicate. The sheets are paper-thin and tear easily. Avoid touching the gold leaf with your hands, because it will stick to your fingers. Wear cotton gloves when working with gold leaf. Use a very sharp knife to cut into flakes and apply with the tip of the knife or use tweezers.
Preparation steps
1.
Line 4 ramekins with a double thickness of cling film, allowing it to overlap the sides.
2.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
3.
Whisk together the egg yolks, egg, sugar and rum in a separate heatproof bowl over a pan of simmering (not boiling) water until creamy. Remove from the heat.
4.
Stir in the melted chocolate and whisk until cold.
5.
Whisk the cream until thick and stir into the chocolate mixture with the almonds.
6.
Divide between the ramekins and smooth the top. Cover with foil and freeze for at least 4 hours until firm.
7.
Remove from the ramekins and place on serving plates. Crumble the meringue roughly on top and decorate with crystallized violets and gold leaf. Sift a little icing sugar over the top.
