Jamie's mince pie semifreddo recipe

1. Separate the eggs, then whisk the yolks in a large bowl with half the sugar until pale and fluffy. In a separate bowl, whisk the double cream to soft peaks. Clean the whisk, then whisk the egg whites in a third bowl until they form stiff peaks.
2. Fold the cream into the egg yolk mixture, then fold in the egg whites. Crumble in the mince pies, finely grate in the zest of 1 clementine and gently fold to combine. Pour the mix into a large, freezer-safe bowl and make sure it’s properly covered by double wrapping in foil and clingfilm. Place in the freezer for at least 4 hrs, or until frozen.
3. Tip the nuts onto a lined tray and grate over the zest of the remaining clementine. Place the remaining sugar in a small frying pan on a medium heat for 2 mins, or until the sugar dissolves. Continue to simmer for 2-3 mins, or until golden, swirling the pan occasionally – don’t be tempted to stir. Carefully pour the sugar over the clementine zest and nuts. Leave to cool completely, then use a pestle or the end of a rolling pin to smash up the brittle until you’ve got a mixture of fine and chunky.
4. Peel the clementines, separate into segments and place in a little bowl. Sprinkle the brittle over the semifreddo and serve the clementine salad alongside. Delicious with a glass of sherry or a clementine mimosa!

Freezing and defrosting guidelines

Freeze the semifreddo up to 1 month in advance. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Jamie Oliver recipes

Credit: Simply Jamie by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2024 Simply Jamie). Recipe photography: © David Loftus, 2024.