White Chocolate & Figs Semifreddo

METHOD

Chop dried figs very small, then add to the cream and refrigerate overnight to infuse flavours into the cream.
Strain figs from cream and set aside.

Using a whisk, mix sugar and egg yolks in a bowl until creamy. Semi-whip 600mL of the set aside infused cream. Using a spatula, fold the whipped infused cream into the creamy yolks.
Melt the white chocolate and incorporate into cream and yolk mixture – the temperature of the chocolate needs to be warm, but not too hot.
Add 3 tablespoons of the Rhum soaked figs (strained) into the mixture and stir until gently combined.
Fill half-dome molds with semifreddo mixture and set in the freezer overnight.

In a mixer, combine cold butter and caster sugar until creamy. Add plain flour, almond meal, desiccated coconut and salt into the mixer and mix until combined.
Place the dough onto a lined rectangle baking tray and spread out.
Bake at 160ºC, static oven, until golden, about 20 minutes, the dough will be very soft, stir it every 5 minutes to ensure even baking.
Melt white chocolate and cocoa butter in separate bowls as they have different melting point temperatures.
Pour melted white chocolate and cocoa butter over the cooled, but still warm golden crumble and mix together.
Set aside in the fridge, once cold crumble into the desired size – use a food processor for a few seconds if needed.

Caramel pearls have an advanced Chef skill level, so it is recommended to buy them for the perfect result or omit them altogether.

Turn out the set half-dome semifreddo onto the middle of the plate. For a special look, you can glaze or spray with white chocolate.

Sprinkle coconut crumble and caramel pearls onto the plate surrounding the semifreddo and garnish with shaved white chocolate or golden leaves.

Enjoy!