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100g Raspberries
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50ml honey
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300ml cream
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250ml custard
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200ml Strawberry Yoghurt
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100ml strawberry dessert topping/coulis
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RaspberriesFresh raspberries, blueberries and blackberries for serving
(Serves 6)
METHOD:
- Prepare a loaf pan (about 20cm x 11cm and 10cm high) by greasing it well and lining it with baking paper.
- Crush the raspberries and honey together.
- Use an electric beater and whip the cream and custard until thick. It will take a few minutes.
- Fold in the yoghurt and crushed raspberries gently.
- Spoon into the prepared loaf pan and place in the freezer overnight.
- TO SERVE: Take out the semifreddo and leave to stand at room temperature for about 10 minutes before unmoulding onto a serving platter. Serve in slices with fresh berries and drizzle with strawberry dessert topping/coulis.
- OPTIONAL: Spoon the semifreddo mixture into small individual moulds instead of a loaf pan. Unmould by dipping the moulds quickly into warm water, then serve with berries and strawberry dessert topping/coulis.
