Choc Rum & Raisin Semifreddo Pudding
Servings Prep Time
16 30mins
Servings Prep Time
16 30mins
Ingredients
  • 1cup sultanas(170 grams)
  • 2tbsp brown rum(40 mls)
  • 3 egg yolk(75 grams)
  • 2tsp vanilla extract(10 mls)
  • 5tbsp Natvia(80 grams)
  • 3cups reduced-fat Greek natural yoghurt(780 grams)
  • 1/4cup cacao/cocoa powder(25 grams)
  • 4 Italian sponge biscuits(50 grams)
  • 1/4cups coconut oil melted(60 mls)
  • 100grams dark chocolate (70%), melted
  • 1cup mixed berries (fresh or frozen), to garnish(150 grams)
Instructions
  1. Add the sultanas and rum together in a bowl and stir to combine. Set aside for at least 2 hours or overnight if you have time.
  2. Line a small domed bowl with two layers of plastic wrap and set aside.
  3. Fill a saucepan with a cup of water and bring to the boil. Add the egg yolks, one teaspoon of the vanilla and 3 tablespoons of the Natvia to a heatproof bowl and set over the saucepan of boiling water making sure that the water doesn’t touch the bowl. Stir the egg yolks until they thicken slightly about 5-8 minutes. Set the egg yolks aside to cool slightly.
  4. Add 2 cups of the yoghurt, the sifted cacao/cocoa powder and rum soaked sultanas to cooled egg yolks and stir to combine. Pour the mixture into the lined bowl.
  5. Line the top of the mixture with the sponge finger biscuits making sure to cover the entire top. Cut down the biscuits to fit the base to cover it fully.
  6. Place the bowl in the freezer and freeze overnight or until firm.
  7. Remove the semifreddo from the freezer and tip onto a serving platter making sure the sponge finger base is at the bottom.
  8. To make the topping, mix the remaining yoghurt, remaining Natvia, remaining vanilla and the melted coconut oil together in a small bowl. Spread the yoghurt mixture over the top of the out-turned pudding using an offset spatula. Once evenly covered place back into the freezer for an hour to freeze.
  9. Break up the dark chocolate into a small microwave-proof bowl and heat for 30-second increments until it has completely melted.
  10. Remove the pudding once the yoghurt layer has frozen and pour the chocolate over the top of the pudding so that it runs down the edges.
  11. Working quickly before the chocolate sets, top with a range of fresh or defrosted frozen berries.
  12. Let the Choc Rum & Raisin Semifreddo Pudding sit for 15 minutes to soften slightly before cutting into wedges and serving.
Recipe Notes

164 cals

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Choc Rum & Raisin Semifreddo Pudding
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Desserts
Cuisine Chocolate
Prep Time 30 mins
Servings
Ingredients
  • 1 cup sultanas (170 grams)
  • 2 tbsp brown rum (40 mls)
  • 3 egg yolk (75 grams)
  • 2 tsp vanilla extract (10 mls)
  • 5 tbsp Natvia (80 grams)
  • 3 cups reduced-fat Greek natural yoghurt (780 grams)
  • 1/4 cup cacao/cocoa powder (25 grams)
  • 4 Italian sponge biscuits (50 grams)
  • 1/4 cups coconut oil melted (60 mls)
  • 100 grams dark chocolate (70%), melted
  • 1 cup mixed berries (fresh or frozen), to garnish (150 grams)
Course Desserts
Cuisine Chocolate
Prep Time 30 mins
Servings
Ingredients
  • 1 cup sultanas (170 grams)
  • 2 tbsp brown rum (40 mls)
  • 3 egg yolk (75 grams)
  • 2 tsp vanilla extract (10 mls)
  • 5 tbsp Natvia (80 grams)
  • 3 cups reduced-fat Greek natural yoghurt (780 grams)
  • 1/4 cup cacao/cocoa powder (25 grams)
  • 4 Italian sponge biscuits (50 grams)
  • 1/4 cups coconut oil melted (60 mls)
  • 100 grams dark chocolate (70%), melted
  • 1 cup mixed berries (fresh or frozen), to garnish (150 grams)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Add the sultanas and rum together in a bowl and stir to combine. Set aside for at least 2 hours or overnight if you have time.
  2. Line a small domed bowl with two layers of plastic wrap and set aside.
  3. Fill a saucepan with a cup of water and bring to the boil. Add the egg yolks, one teaspoon of the vanilla and 3 tablespoons of the Natvia to a heatproof bowl and set over the saucepan of boiling water making sure that the water doesn’t touch the bowl. Stir the egg yolks until they thicken slightly about 5-8 minutes. Set the egg yolks aside to cool slightly.
  4. Add 2 cups of the yoghurt, the sifted cacao/cocoa powder and rum soaked sultanas to cooled egg yolks and stir to combine. Pour the mixture into the lined bowl.
  5. Line the top of the mixture with the sponge finger biscuits making sure to cover the entire top. Cut down the biscuits to fit the base to cover it fully.
  6. Place the bowl in the freezer and freeze overnight or until firm.
  7. Remove the semifreddo from the freezer and tip onto a serving platter making sure the sponge finger base is at the bottom.
  8. To make the topping, mix the remaining yoghurt, remaining Natvia, remaining vanilla and the melted coconut oil together in a small bowl. Spread the yoghurt mixture over the top of the out-turned pudding using an offset spatula. Once evenly covered place back into the freezer for an hour to freeze.
  9. Break up the dark chocolate into a small microwave-proof bowl and heat for 30-second increments until it has completely melted.
  10. Remove the pudding once the yoghurt layer has frozen and pour the chocolate over the top of the pudding so that it runs down the edges.
  11. Working quickly before the chocolate sets, top with a range of fresh or defrosted frozen berries.
  12. Let the Choc Rum & Raisin Semifreddo Pudding sit for 15 minutes to soften slightly before cutting into wedges and serving.
Recipe Notes

164 cals