Khanyi Mlaba
This delicious dessert is ideal for dining alfresco during the holidays.
(Serves 8–10)
INGREDIENTS
FOR THE YOGHURT SEMIFREDDO
250g Greek-style yoghurt
250ml cream, whipped
1 orange, finely grated zest and juice
3 egg whites
45g castor sugar
100g meringue, crumbled
FOR THE NUT CRUMBLE
125g cake flour
60g brown sugar
5ml ground cinnamon
100g butter, cubed
60g mixed nuts or flaked almonds, roughly chopped
FOR THE CHERRY COMPOTE
30ml orange juice
5ml cornflour
200g frozen cherries
45–60ml cherry or berry-flavoured jam
METHOD
1. To make the yoghurt semifreddo, line a loaf tin with plastic wrap.
2. Place the yoghurt, whipped cream, orange zest and juice in a mixing bowl and fold together.
3. In a spotlessly clean mixing bowl, beat the egg whites, using an electric whisk until soft peaks form.
4. Gradually whisk in the sugar and whisk together until thick and glossy.
5. Fold the meringue mixture and crumbled meringue into the yoghurt mixture and pour into the lined loaf pan. Cover with plastic wrap and place in the freezer for 4–5 hours or preferably overnight.
6. To make the nut crumble, preheat the oven to 180°C and line a baking dish with baking paper.
7. Place the flour, sugar and cinnamon in a bowl and mix together.
8. Using your fingertips, rub the butter into the flour mixture until it resembles breadcrumbs. Add the nuts and gently mix together.
9. Spoon the mixture into the baking dish and press down lightly.
10. Bake for 15–20 minutes or until golden. Remove from the oven and set aside to cool. Break into rough pieces.
11. To make the cherry compote, stir the orange juice and cornflour together until smooth.
12. Place in a pan with the remaining ingredients and cook, stirring over a low heat for 4–5 minutes. Add additional jam for a sweeter compote, if desired. Allow to cool to room temperature.
13. To serve, unmould the semifreddo, cut into slices and top with nut crumble and cherry compote.
