WHITE BALSAMIC BERRIES WITH ALMOND SEMIFREDDO
• 80g blanched almonds
• 150g fresh raspberries
• 80g caster sugar
• 600ml double cream
• 2 tbsp vanilla extract
• 3 large eggs, separated
Preheat oven to 160°C. Toast the almonds in the oven until golden. Roughly chop or pulse them into a coarse crumb and set aside.
} Mix raspberries with 1 tbsp of caster sugar and leave to macerate, 20 minutes. Mash into a puree with the back of a fork.
} Prepare a loaf tin by lining with cling film or greaseproof paper.
} Add cream and vanilla extract into a large mixing bowl. Whisk until it reaches the ribbon stage.
} In another bowl, whisk egg yolks and the remaining sugar until it becomes pale and light,
1-2 minutes.
} In another bowl, whisk the egg whites until they form stiff peaks.
} Mix the egg yolks and almonds into the bowl with the cream. Add in the egg whites and quickly fold the mixture together. Stop briefly to add the raspberry puree into the mixture, and continue to fold until well incorporated. Pour the mixture into the loaf tin and freeze overnight.