White Chocolate, Cranberry and Almond Semi-freddo

Ingredients

80g caster sugar
75g honey
4 x egg whites
400 ml cream (35% fat content)
100g white chocolate, chopped
40g dried cranberries
½ tablespoon rosemary, chopped
50g flaked almonds, toasted
40g of cranberries and 40g toasted almond flakes to garnish

Method

• In a small pot bring sugar and honey to a soft ball (around 116c). You will know it is ready when the bubble become quite clear and larger and the mixture holds together a bit more. At this point remove from heat.
• Whisk egg whites to a soft peak, and gradually pour over syrup. Whisk mixture until cool. Set meringue mix aside.
• Whisk cream to a soft peak. Fold the cream into the meringue, along with cranberries, white chocolate and almonds.
• Divide into martini glasses or set into a terrine mould lined with go-between.
• Put in the freezer for 2-3 hours to set (you can do this the day ahead).

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