Starry chocolate semifreddo

Serves 8-10 Desserts and puddings

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Method

For the crystallised / sugared redcurrants, see the Medjool date and pistachio frangipane tart recipe for method, but let them dry overnight in a warm room, not in the oven.

Heat the chocolate, cocoa, cream and liqueur (if using) together over a bain-marie/double boiler until the chocolate has melted, stirring often. Let the mixture cool, then cover and chill until needed.

While the chocolate is cooling, make the Italian meringue. Mix the sugar and 90ml water together
in a saucepan and heat until the sugar is dissolved completely. Once dissolved, boil until the syrup reaches 120C on a cook's digital thermometer.

Meanwhile, whisk the egg whites in a stand mixer until forming soft peaks. As soon as the syrup is ready, turn on the mixer to a high speed and pour the syrup from a height in a steady stream onto the egg whites and continue whisking to stiff peaks, and continue to whisk until the mixture is cold, fluffy and thick – around 10 minutes.

Return the chocolate ganache, mix to room temperature and whisk until light and fluffy.

Carefully fold the meringue into the whipped ganache and spoon into a parchment or cling film-lined loaf tin or similar mould. Smooth the surface, cover with cling film and freeze overnight.

To make the sponge stars, preheat the oven to 190C/170C Fan/Gas 5. Line a swiss roll tin with non-stick baking paper.

Whisk the egg yolks and vanilla with the sugar until pale fluffy and thick (holds a ribbon trail). Whisk the egg whites until stiff and fold one-third into the yolk mix. Sift the flour onto the surface of the mix and carefully fold in, then fold in the remaining whites. Spoon enough mix into the lined pan to just cover the base, then smooth out with a palette knife. (Use any remaining mix to pipe sponge fingers for another dish). Dust lightly with caster sugar, then bake for 4-5 minutes until just firm.

Slide onto a work surface and quickly cut/stamp out as many stars as you can – small stars are best. (The sponge crisps up as it cools, so work quickly.) Cool on a wire rack, then, using a large soft paint brush, lift gold or silver leaf (maybe both) onto each one, and stipple it lightly to make it adhere. If gold leaf isn’t your thing, you can paint them lightly with gold food paint. Set aside to decorate the semifreddo.

Remove the semifreddo from the freezer around 15 minutes before serving to let it soften slightly before turning out. Remove the paper and press the stars all over the softened surface. (It can be placed back in the freezer at this stage). Finish by draping with crystallised redcurrants. Serve on chilled plates, and slice with a sharp knife dipped in warm water.