Raspberry and white chocolate Eton mess semifreddo
This indulgent dessert is a breeze to make and smart enough for a dinner party. Watch me make the recipe at www.thejc.com/ lifestyle/recipes.
Makes: 1 loaf tin plus a ramekin Preparation: 15 minutes Freezing: 6 hours or overnight
1 tbsp icing sugar
50g white chocolate 50g meringues, about 4 prebought meringue nests 500ml double cream
1 x 397g can sweetened condensed milk, chilled
1 tsp vanilla extract
Wash 150g of the raspberries and blitz with the icing sugar until liquid. Press through a sieve to remove seeds. Set aside.
In a large mixing bowl, beat the cream on medium-high speed until it has soft peaks. Be careful not to overbeat.
Add the condensed milk and vanilla and beat until it returns to the thick, airy consistency.
Melt the white chocolate and crumble the meringues into rubble. Stir the meringue into the white chocolate until coated. Stir the meringue into the cream mixture.
Line a loaf tin with clingfilm — I use a couple of large pieces so you have overhang both sides. This will help you lift out the frozen dessert.
Spoon a third of the cream/ meringue mixture into the tin. Spoon over some of the raspberry coulis and use a knife to swirl it into the cream. Don’t stir too much or you will turn the whole thing pink. Dot a few whole raspberries on top then top with another third of creamy mixture and Simple to make delicious dessert more purée and raspberries. Repeat with the remaining ingredients. Freeze for at least 6 hours or overnight.
Use the cling-film to pull the semifreddo out of the tin and turn on to a plate. Serve slices topped with the remaining fresh raspberries or you can serve it in scoops for a more casual pudding.