Milk Punch Recipe
rum and spice semifreddo, stonefruit compote, caramelized meringue
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Ingredients
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Semifreddo
Stonefruit Compote
Caramelized Meringue
Method
Semifreddo Preparation
- 1
Prepare Gelatin
In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes.
- 2
Whip Cream
In a large bowl, whip heavy cream until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks form.
- 3
Combine Ingredients
In a small saucepan, heat the rum, vanilla extract, cinnamon, and nutmeg until warm. Remove from heat and stir in the bloomed gelatin until dissolved.
- 4
Mix and Fold
Gently fold the rum mixture into the whipped cream until fully combined. Pour into a loaf pan and freeze for at least 4 hours or until firm.
Stonefruit Compote Preparation
- 5
Prepare Fruits
Chop the stone fruits into bite-sized pieces and place in a saucepan.
- 6
Caramelized Meringue Preparation
- 7
Make Sugar Syrup
In a small saucepan, combine sugar and water. Bring to a boil until the sugar dissolves and the syrup reaches soft-ball stage (240°F / 115°C).
- 8
Whip Egg Whites
In a clean mixing bowl, whip egg whites until soft peaks form. Gradually pour in the hot syrup while continuing to whip until glossy and stiff peaks form.
- 9
Caramelize Meringue
Using a kitchen torch, lightly caramelize the meringue until golden brown. Alternatively, you can place under a broiler for a few minutes, watching closely.
