The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Chocolate, fig and hazelnut semifreddo


You'll need

160 ml (2/3 cup) espresso 125 ml (½ cup) Amaretto liqueur 165 gm (¾ cup) caster sugar 4 dried figs, halved 5 eggs 375 ml (1½ cups) milk 1 vanilla bean, split and seeds scraped 220 gm dark chocolate (57% cocoa solids), finely chopped 125 ml (½ cup) pouring cream 125 gm hazelnuts, roasted, peeled and coarsely chopped

Method

  • 01
  • Combine coffee, liqueur and ½ cup sugar in a saucepan and bring to the boil over medium-high heat, stirring to dissolve sugar. Add figs, then simmer over low-medium heat until figs are soft (5-6 minutes). Cool, remove figs and refrigerate syrup. Coarsely chop figs and set aside.
  • 02
  • Whisk eggs and remaining sugar in a heatproof bowl until pale. Meanwhile, combine milk and vanilla bean and seeds in a small saucepan. Bring just to the boil over high heat, then pour over egg mixture, whisking continuously until combined. Place bowl over a saucepan of simmering water and whisk over medium heat until thick (3-4 minutes). Remove from heat and place over a bowl of iced water to cool.
  • 03
  • Melt chocolate in a heatproof bowl over a saucepan of simmering water. Cool to room temperature, then whisk into egg mixture. Set aside.
  • 04
  • In a separate bowl, whisk cream until soft peaks form, then gently fold into chocolate mixture. Fold through hazelnuts and figs and pour into a greased, baking paper-lined 23cm x 8cm x 8cm loaf pan. Cover with plastic wrap and freeze until firm (4 hours or overnight). Serve sliced, drizzled with syrup.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×