YOGHURT SEMIFREDDO WITH NUT CRUMBLE AND CHERRY COMPOTE | SA Garden and Home

This delicious dessert is ideal for dining alfresco during the holidays.

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(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.

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