Mulled Wine Semifreddo

Australia's weather isn't best suited to enjoy mulled wine over Christmas,
but with this recipe you can enjoy the same yummy flavours in a frozen dessert.
Add a nip of 'The Ruffian' Muscat and you're on to a winner.

1 cup red wine
1/2 cup Shiraz cordial
3 star anise
6 cloves
1 cinnamon stick
1 vanilla pod, split
1/2 cup white sugar
1 quarter orange
1 cup pitted cherries
3 large egg whites
Pinch salt
2/3 cup sugar
300ml thickened cream

Serves 6-8

1. Make the mulled wine by putting all ingredients except the cherries into a sauce pan.  Heat to boil, then turn down to simmer for 20 minutes.  Set aside to cool slightly -5 minutes, the strain the liquid into a bowl and discard the spices. 

2. Put the liquid back into the saucepan and add the cherries.  Put on low heat until simmering for another 20 minutes, then set aside to cool.  Remove 1 cup of the mulled wine mix for serving and place in fridge,  the remaining will be added to the semifreddo. 

3. Using a loaf tin about 9x5 inches, sprayed with canola oil spray and put cling film on the base, careful to leave extra over hanging the tin.  Place the egg whites, salt and 2/3 sugar into a mixing bowl.  Place the bowl into a sauce pan of simmering water on the stove and whisk constantly for about 4 minutes.  The mixture should be warm and all sugar should be dissolved. 

4. Remove from the heat and whisk with electric mixers on high for about 10 minutes, as it triples in size and becomes glossy.  Should be cooled completely by end.  Set aside.  With a new bowl and clean whisk, whip the cream to soft peaks.  Add the cream to the meringue slowly and fold in gently until combined.  Slowly add the mulled wine mixture carefully combining. 

5. Once combined, pour into loaf tin and cover with the overhang of cling film, so that no air touches the mixture.  Place in freezer for minimum 8 hours.  To serve, carefully remove from the tin, slice onto a plate and spoon over the reserved cherry mulled wine mixture.  Serve cold.


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