Maple & Black Walnut Semifreddo with Poached Apples and Black Grape Purée

Chef Jamie Kennedy's Semifreddo

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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  • 1 cup apple cider
  • 2 apples, peeled and cut into large dice
  • 5 egg yolks
  • ¾ cup maple syrup
  • ½ litre 35% whipping cream
  • ½ cup shelled and toasted black walnuts
  • ½ pint black grapes
  • ¼ cup sugar

Serves: 6

Attachments: Cooking Chef Bowl, Stirring Tool, Whisk


  1. Set Kenwood’s Cooking Chef to 121°C/250°F and bring cider to the boil in the bowl of the Cooking Chef. Add apple pieces and gently poach for approximately 10 minutes or until tender.
  2. Remove apples and reserve. Reduce cider gently until syrupy. Pour over poached apples and reserve.
  3. Attach the Cooking Chef whisk. Add the egg yolks and maple syrup together in bowl and set the Cooking Chef temperature to 70°C/160°F (Stir Setting #1) to make sabayon.
  4. Cool sabayon in the fridge.
  5. Whip 35% whipping cream stiffly.
  6. Fold together the sabayon, the whipped cream, walnuts and the poached apples.
  7. Pour mixture into a terrine form or a loaf pan.
  8. Place in freezer overnight to set.
  9. Using the Stirring Tool attachment on Stir Setting #1, add black grapes with ¼ cup sugar and 1 tbsp. water to the Cooking Chef bowl and let cook for 10 minutes. Strain through a fine sieve.
  10. Spoon black currant purée in the centre of 6 plates.
  11. Place one slice of semifreddo on each pool of black currant purée. Serve.


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