RASP­BERRY & CHOCO­LATE SEMIFREDDO

that's life (Australia) - - Devastating -

SERVES 8

PREP AND COOK: 45 MINS

• 2 cage-free eggs

• 4 egg yolks

• 1 cup caster sugar

• 2 tsps vanilla bean paste • 600ml tub thick­ened

cream

• 125g pun­net fresh rasp­ber­ries, plus ex­tra to dec­o­rate

• 200g block Cad­bury

Crunchie, chopped

• ½ cup shred­ded co­conut,

toasted

1 Lightly grease a large, deep loaf pan (base mea­sur­ing 11.5cm x 20cm x 9cm deep). Line base and sides with bak­ing pa­per, ex­tend­ing the pa­per 3cm above the pan edges. 2 Com­bine the eggs, yolks, sugar and vanilla in a large, heat­proof bowl. Whisk well. Sit bowl over a saucepan of sim­mer­ing wa­ter. Whisk for about 10 to 12 min­utes, or un­til pale and slightly thick­ened. Re­move bowl from heat. Stand at room tem­per­a­ture, whisk­ing oc­ca­sion­ally, un­til cool.

3 Beat cream in a small bowl of an elec­tric mixer un­til soft peaks form. Gen­tly fold into cooled egg mix­ture. Add rasp­ber­ries, choco­late and co­conut. Gen­tly fold through un­til com­bined. Pour into the pre­pared pan and smooth over the top. Freeze, cov­ered overnight, or un­til firm.

4 To serve, in­vert semifreddo onto a serv­ing plate. Re­move lin­ing pa­per. Dec­o­rate with ex­tra rasp­ber­ries.

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