MASCAPONE, ROSEWATER AND RASPBERRY SEMI FREDDO
Semifreddo is quite simply a mock-ice cream. If like me and you don’t have an ice cream maker then this is the next best thing. It can be made in a loaf tin which is highly recommended if you are serving the masses or you can put the mixture into individual ramekins/dishes if you are planning a smaller dinner party!
The best thing about this dessert is that you can make it well in advance, it is perfect for summer and you can add whatever flavours and fruits that tickle your fancy!
Serves 6
Best made a day or two in advance. But will keep in the freezer for up to a month if covered with gladwrap.
300g fresh or frozen raspberries
150g caster sugar
1 Tbsp water
3 whole eggs
1 Tbsp cointreau
250mL cream
150g mascarpone
1 ½ tsp rosewater
Method
Line a 10cm x 24cm terrine mould with gladwrap. In a small pot over low heat, cook the raspberries with 2 Tbsp of sugar and water for about 5 minutes, or until berries have just softened. Pour into a bowl and allow to cool.
Using an electric beater, whisk the eggs with the remaining sugar and Cointreau in a bowl sitting over a wide pot of barely simmering water, for 8-10 mins. The mixture should double in size and become very thick and foamy. Remove from heat and continue to whisk for a couple of minutes to cool the mixture.
In a separate bowl, whisk the cream until thick, add the mascarpone and rosewater and whisk until combined. Gently fold the cream mixture into the whipped eggs then add the raspberries. Fold until combined then pour into your mould and freeze for 8 hours or overnight.
To serve: remove from the freezer and place in the fridge for 30 minutes before serving as you want it to slightly soften around the edges. Turn it out onto a large flat tray and scatter over fresh raspberries and a few mint leaves. Cut into desired slices and enjoy!
The best thing about this dessert is that you can make it well in advance, it is perfect for summer and you can add whatever flavours and fruits that tickle your fancy!
Serves 6
Best made a day or two in advance. But will keep in the freezer for up to a month if covered with gladwrap.
300g fresh or frozen raspberries
150g caster sugar
1 Tbsp water
3 whole eggs
1 Tbsp cointreau
250mL cream
150g mascarpone
1 ½ tsp rosewater
Method
Line a 10cm x 24cm terrine mould with gladwrap. In a small pot over low heat, cook the raspberries with 2 Tbsp of sugar and water for about 5 minutes, or until berries have just softened. Pour into a bowl and allow to cool.
Using an electric beater, whisk the eggs with the remaining sugar and Cointreau in a bowl sitting over a wide pot of barely simmering water, for 8-10 mins. The mixture should double in size and become very thick and foamy. Remove from heat and continue to whisk for a couple of minutes to cool the mixture.
In a separate bowl, whisk the cream until thick, add the mascarpone and rosewater and whisk until combined. Gently fold the cream mixture into the whipped eggs then add the raspberries. Fold until combined then pour into your mould and freeze for 8 hours or overnight.
To serve: remove from the freezer and place in the fridge for 30 minutes before serving as you want it to slightly soften around the edges. Turn it out onto a large flat tray and scatter over fresh raspberries and a few mint leaves. Cut into desired slices and enjoy!
Alison Lambert