I am not a fan of ice cream, but I like the idea of a cold dessert. When I found this semifreddo last christmas I had to try it. I added pumpkin seeds to get a green contrast to the red raspberries, so it was a slightly more festive semifreddo. You could try pistachios or green jelly beans or anything that tickles your fancy really.
1 cup mascarpone
3/4 c cream
1 1/2 T icing sugar
1t vanilla essence
pinch of good salt
2 T runny honey
1 c frozen raspberries
nuts, seeds, other dried fruit to taste
Extra berries for serving
Line a standard sized loaf tin (or two smaller ones) with cling film, leaving enough hanging over the sides to cover the top.
Mix everything except the raspberries together, gently fold through the berries at the end.
Pour into lined tin and gently shake or wobble so it all settles in and any air bubbles disperse. Set in freezer for a few hours until firm. Thaw 10 minutes before serving with extra berries.
I haven’t tried this but if you wanted to you could make up a jelly with half the standard water (so it’s very firm set) and chop up chunks of that to stir through instead of the berries – or even to layer in to give an interesting colour effect.
Ready to make food amazing? 