Ingredients

• 150ml/5fl oz whisky
• 75g/2¾oz white currants
• 40g/1½oz sugar
• ½ lemon
• zest only
• ½ tsp grated root ginger
• 4 free-range eggs
• yolks only
• 60g/2¼oz caster sugar
• 250ml/9fl oz double cream
• 75g/2¾oz white currants

Directions

• Line six 125ml/4fl oz pudding moulds with clingfilm. To make the whisky cordial
• place the whisky
• white currants
• sugar
• lemon zest and ginger in a saucepan and heat gently. Do not allow the mixture to boil. Strain and push the pulp through a fine sieve to extract the juice then set aside to cool.
• For the semifreddo
• place the egg yolks and sugar in a bowl set over a pan of barely simmering water and whisk until the mixture is pale and thick. Remove the pan from the heat and continue to whisk until the mixture is cool.
• Mix 125ml/4fl oz of the whisky cordial into the semifreddo mixture a tablespoon at a time. Whisk the cream until it forms thick ribbons then fold it into the semifreddo. Pour the mixture into the lined moulds and freeze overnight.
• For the garnish
• prick the whitecurrants with a pin and place in a bowl with the remaining whisky cordial. Place in the fridge to macerate overnight.
• To serve
• turn the semifreddos onto plates and scatter with the macerated white currants.