Recipe White chocolate and raspberry semi-freddo
Ingredients
- 450ml double cream
- 200g white chocolate
- 4 eggs
- 50g caster sugar
- 1 lemon zest and juice
- Fresh raspberries
- Macphie ku-li® Raspberry fruit coulis
Method
Oil a 900g loaf tin and line with cling film. Tip the sugar and eggs into a heatproof bowl set over a pan of simmering water, then whisk until pale and doubled in volume.
Remove from the heat and plunge the base of the bowl into larger bowl with cold water, whisk until pale and doubled in volume, whisk until completely cooled.
Melt the chocolate in a suitable bowl using a microwave.
Whip the cream to soft peaks in another bowl using an electric whisk and fold the chocolate into it, add lemon zest and juice.
Using a large metal spoon, add a spoonful of the whipped egg mixture and stir to loosen before folding in the rest.
Fold through the fresh raspberries.
Pour the mixture into the lined loaf tin and freeze until firm.
Serve as slice finished with Macphie ku-li® Raspberry fruit coulis.
