Rasp­berry and white cho­co­late Eton mess semifreddo

The Jewish Chronicle - - LIFE - VIC­TO­RIA PR­EVER’S

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

IN­GRE­DI­ENTS

225g rasp­ber­ries

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

METHOD:

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.

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