Serve up a slice of semifreddo with scattered honeycomb and raspberries for dessert.
Ingredients
- 9 egg yolks
- 220g (1 cup) caster sugar
- 250g fresh raspberries
- 1 tablespoon lemon juice
- 300ml thickened cream
- 200ml creme fraiche
- 150g store-bought honeycomb, (see note) crushed
Equipment
- You will need a 2L (8-cup) terrine mould.
Method
- Step 1Grease and line mould with baking paper, leaving a 3cm overhang. Place a heatproof bowl over a saucepan of gently simmering water. Add egg yolks, sugar and 1 tablespoon water and whisk for 10 minutes or until mixture has tripled in volume and is thick and pale. Transfer to a bowl and, using an electric mixer, whisk for 6 minutes or until cooled to room temperature.
- Step 2Place 200g raspberries and lemon juice in a food processor and process to a puree. Strain through a sieve, pressing with the back of a spoon to extract liquid. Discard solids.
- Step 3Whisk cream and creme fraiche until soft peaks form. Fold into egg yolk mixture until just combined, then fold in raspberry puree and half of the honeycomb.
- Step 4Spoon raspberry mixture into mould and smooth surface with the back of a spoon. Cover with plastic wrap and freeze for 4 hours or until firm.
- Step 5Carefully invert mould onto a large plate or platter, then gently pull on baking paper to release semifreddo. Scatter remaining raspberries and honeycomb over the top, then slice and serve immediately.
- Low sodium
- Vegetarian
Nutrition
1991 kj
Energy
30g
Fat Total
19g
Saturated Fat
2g
Fibre
4g
Protein
198mg
Cholesterol
78.16mg
Sodium
45g
Carbs (sugar)
46g
Carbs (total)
All nutrition values are per serve
Notes
Honeycomb is available from health food shops, sweet shops and selected supermarkets.
Don’t have a terrine mould? Substitute a regular (2L) loaf pan.
Allow an extra 4 hours to freeze semifreddo.
- Author: Jessica Brook
- Image credit: Mark Roper
- Publication: MasterChef
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