Vanilla & Ginger Semifreddo with Glazed Mandarins

Cook Time 15 minutes + freezing overnight

Servings 6-8

Ingredients

Semifreddo

300g thickened cream

1 ½ tbsp vanilla bean paste

4 large eggs

100g caster sugar

2 tbsp crystalized ginger, finely chopped

For Glazed Mandarins

1 cup fresh mandarin juice, strained

2 tbsp honey

1 tsp vanilla bean paste

3 seedless mandarins, peel and pith removed and segmented

Method

For vanilla and ginger semifreddo, grease and line a standard loaf tin (approx. 22 cm x 12 cm) with double cling wrap on the base and sides; having enough over hanging to cover the top.

In the bowl of a stand mixer fitted with a whisk attachment, whip the thickened cream and vanilla on medium speed for 2 - 3 minutes until stiff peaks occur.

Over a bain marie of gently simmering water place a glass bowl with the eggs and caster sugar and whisk the egg mixture until it reaches 75°C (or until it is light fluffy and pale in colour, about 7 - 10 minutes). Remove from heat and place back in stand mixer and on high speed, with the whisk attachment, whip for 5 - 10 minutes until the egg mixture triples in volume and becomes pale and fluffy. Once at ribbon stage, its ready (when you can draw a figure-eight in the batter, and it stays). Gently fold the whipped cream through the egg mixture and sprinkle the crystalized ginger through the batter. Pour into prepared tin and cover well with cling wrap. Freeze overnight until firm for at least 6 - 8 hours.

For glazed mandarins, in a small sauce pot on medium-high heat, bring the mandarin juice, vanilla and honey to a boil, stirring occasionally. Boil for 8 - 10 minutes until mixture has reduced by 1/3 and is syrupy. Remove from heat and cool completely before adding in mandarin segments. Chill until ready to serve.

To serve, unmould vanilla and ginger semifreddo from loaf tin and serve with glazed mandarins.