Strawberry and Raspberry Semifreddo
By PicNic
Ingredients
- 3 Eggs
- 2 Egg yolks
- 1 tsp vanilla bean paste
- 1 Cup caster sugar
- 3 Cups frozen raspberries (or mixed berries)
- 2 Cups cream, whipped
- Fresh strawberries and raspberries to garnish
Details
Servings 8
Level of difficulty Easy
Preparation time 10mins
Cost Average budget
Preparation
Step 1
Line a loaf tin with cling film.
Step 2
Whisk the eggs, egg yolks, vanilla, and sugar over a double boiler for 5 minutes. Remove from heat. Beat with an electric beater until thick and pale.
Step 3
Crush 2 cups of the berries and fold through the egg mixture. Spread the remaining frozen berries over the base of the lined tin.
Step 4
Fold the whipped cream into the mixture and pour mixture into the tin. Cover with cling film and place in the freezer overnight.
Step 5
Immediately prior to serving, garnish with fresh berries.
Make it a day ahead so that it will be set by the time you are wanting to serve it.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
-
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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