CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Berry Semifreddo

  • Overview
  • Ingredients
    7 items
  • Directions

You will LOVE  the creamy delight of Berry Semifreddo, a frozen treat perfect for any occasion. This easy-to-make dessert bursts with the sweetness of ripe raspberries, honey, and a velvety cream mixture, all served with a luscious strawberry topping.

(Serves 6-8)

  • 100 g   ripe raspberries
  • 50 ml   honey
  • 300 ml cream
  • 250 ml custard
  • 200 ml double cream strawberry yoghurt
  • 100 ml strawberry dessert topping/coulis
  • Fresh raspberries, blueberries and blackberries for serving

  • Prepare a loaf pan (about 20cmX11cm and 10 cm 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 the fresh berries and drizzle with the 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 and serve with berries and the strawberry dessert topping/coulis