Citrus mascarpone semifreddo with Manjimup walnut and cacao nib dukkah - Chef Russell Blaikie

Recipe's preparation

Walnut and cacao nib dukkah

Preheat oven to 150°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.

Place pistachios, walnuts, sugar, cinnamon and orange zest into mixing bowl and blend 2 sec/speed 4.

Add sesame seeds, pepitas, buckinis and cacao nibs and stir with aid of spatula to combine. Transfer onto prepared baking tray and bake for 30-40 minutes (150°C) until lightly toasted, stirring two or three times to ensure even cooking.

Remove from oven to cool. Once completely cool, transfer into a sealable container. Shake well to mix before using.

Semifreddo

Insert butterfly whisk. Place egg yolks, sugar, zest and juice of lemon and orange into mixing bowl and cook 11 min/70°C/speed 3, then mix 3 min/speed 3, to cool egg mixture. Remove butterfly whisk and transfer into a large bowl.

Without cleaning mixing bowl, place mascarpone into mixing bowl and mix 10 sec/speed 3. Transfer into large bowl with egg mixture, but do not mix. Set aside.

Thoroughly clean and dry mixing bowl and allow to cool for 3-4 minutes. Insert butterfly whisk. Place cream into mixing bowl and whip 10-30 sec/speed 4 or until thickened, watching through hole in mixing bowl lid to avoid overwhipping. Transfer onto mascarpone-egg mixture and carefully fold through.

Transfer mixture into a loaf tin (30 x 8 x 11 cm) and place into freezer for a minimum of 12 hours or overnight to set.

To serve: remove from freezer and set aside for 10 minutes. Unmold onto a serving platter, sprinkle with reserved dukkah and garnish with fresh fruit.