1 x 300g jar of Burnt Fig Jam
Reduce 250mL of Verjuice to 125mL
150g caster sugar
6 egg yolks
Zest of 1 lemon
1 rosemary sprig
100g piece of good quality solid chocolate for shaving
Combine milk, lemon zest and rosemary sprig in a microwave proof container. Heat on high, 2 minutes at a time, each time your open the microwave, until very hot.
Whisk egg yolks and sugar until pale and ribbons form.
Add the hot milk, straining out the lemon zest and rosemary while whisking slowly.
Add the reduced Verjuice and whisk until incorporated.
Return to microwave and heat on high until custard begins to form stirring every two minutes – this usually takes about six minutes.
Let the custard mixture cool completely.
Line a 10cm x 20cm bread tin with baking paper bringing the paper up over the edges of the tin.
Pour a 2cm layer of the Semifreddo mixture and place in the freezer to form a light set.
Once set spoon a layer of Burnt Fig Jam and top with another layer of the custard mixture.
Repeat until custard mixture is finished.
Let set overnight.
To serve, remove from tin and place on a cutting board. With a hot sharp knife slice the Semifreddo and serve on a plate with shaved chocolate.Serves Four.