Friday - - Ramadan Recipe Special -

Serves 8 Prep and cook time, 30 min­utes; freezing time, 8 hours 6 large egg whites 1 pinch salt 240g/1 cup caster sugar 600ml dou­ble cream, chilled ¼ tsp al­mond extract 200g/1½ cups wal­nuts, chopped, plus ex­tra to gar­nish 100g/¾ cup dates, chopped Beat the egg whites with a pinch of salt in a clean, oil-free mix­ing bowl with an elec­tric whisk un­til softly peaked. Grad­u­ally whisk in the sugar, 1 tbsp at a time, un­til you have a stiffly peaked, glossy meringue. In a sep­a­rate bowl, beat the cream with the al­mond extract un­til softly peaked. Fold the cream into the meringue mix­ture un­til just com­bined, and fold in the chopped wal­nuts and dates. Line an 18cm spring­form cake tin with two lay­ers of cling film, let­ting the cling film hang over the edge of the tin. Spoon the mix­ture into the tin, smooth­ing the top flat with the back of a damp ta­ble­spoon. Cover and freeze overnight. To serve, re­move from the freezer and let stand for 10 min­utes. Turn out, us­ing the cling film. Top with wal­nut halves. Use a knife dipped in hot wa­ter to cut the semifreddo into slices for serv­ing.

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