Preparation Time 5 minutes
Ingredients (serves 6)
* 4 egg yolks, at room temperature
* 1 teaspoon vanilla extract
* 1/3 cup honey
* 1/3 cup caster sugar
* 1 1/2 cups thickened cream
* 3 x 120g punnets raspberries
Method
1. Line base and sides of an 8cm deep, 9cm x 23cm (base) loaf pan with baking paper. Place egg yolks, vanilla, honey and caster sugar into a heatproof bowl over a saucepan of simmering water (don't let bowl touch water). Using electric beaters, beat on high speed for 6 minutes or until thick and creamy. Remove from heat. Beat for 1 minute. Set aside for 20 minutes.
2. Place cream into a bowl. Beat until soft peaks form. Using a fork, crush one-third of the raspberries in a shallow dish.
3. Using a large metal spoon, gently fold crushed raspberries, half the remaining whole raspberries and cream through egg mixture. Pour into loaf pan. Smooth top. Cover with plastic wrap. Freeze for at least 6 hours, or overnight if time permits. Turn out. Serve slices with remaining raspberries.
Source
Super Food Ideas - Page 114
Recipe by Annette Forrest
Raspberry and honey semifreddo
Popular Posts
-
My dad bought a ton of pork tenderloin from the market yesterday, and I thought I just had to cook some for our packed lunch today. So far t...
-
Yesterday I prepared this dal for dinner ,I had some spinach n methi leave left in my fridge which are insufficient for a standalone dish so... -
My husbands winter occupation (hobby) is restoring vintage snowmachines . He has a shop on our property and needless to say, there are days ... -
A must-have on Australia Day, this burger has all the Aussie essentials - cheddar, onion, beetroot and tomato sauce. Happy Australia Day! Pr... -
Parsley is a rich source of vitamins like vitamin C, K, A, folate etc. Parsley also contains iron, calcium, magnesium, potassium and volatil...
0 komentar:
Post a Comment