Step 2

Half fill a medium saucepan with water and bring to a simmer. Preheat oven to 180oC.

Step 3

For the Rum and Raisin Semifreddo, place rum into a small frying pan and simmer until reduced by half, about 8 minutes. Set aside to cool slightly.

Step 4

Place raisins into a bowl and cover with boiling water. Set aside to soften.

Step 5

Meanwhile, place egg yolks and caster sugar, scraped vanilla bean and vanilla seeds into a large bowl. Place over simmering water, ensuring base of bowl doesn’t touch the water. Whisk with an electric whisk until mixture is pale, light and fluffy, approximately 3-5 minutes. Remove bowl from the heat.

Step 6

Drain the raisins and chop very finely. Add to egg mixture along with rum and whisk to combine. Set mixture aside to cool to about 30oC.

Step 7

In the meantime, place cream into a bowl and whisk to soft peaks. Gently fold into the egg mixture until completely combined. Pour into six 7cm diameter silicone puck moulds. Using an offset spatula, remove excess and level the surface. Place into the freezer to set, about 3 hours.

Step 8

For the Raisin Compote, place ingredients into a saucepan over medium heat. Bring to a simmer and cook until liquid has reduced and raisins are soft and hydrated, about 15-20 minutes.

Step 9

For the Hazelnut Crumb, place hazelnuts into the oven and toast until deep golden brown, about 15 minutes.

Step 10

Pour into a clean tea towel and wrap to enclose. Use the tea towel to rub skins off. Crush into a coarse crumb using a mortar and pestle.

Step 11

To assemble, spoon hazelnut crumb onto serving plates. Add a portion of semifreddo and allow to thaw slightly. Top with raisin compote.