Berry semifreddo

Babiche Martens

Mixing in the berries gives it a vibrant colour. It's a great dessert for this time of the year when berries are still abundant, but you can use frozen ones if necessary. This is a delicious favourite that will never go out of fashion.

My individual take on semifreddo is to add yoghurt, which gives a delightful, unexpected tang (and you can then kid yourself that it's a little more healthy). Semifreddo doesn't need churning so is ideal as an alternative if you don't have an ice cream machine.

Ingredients

100 g	Boysenberries (Main)
300 g	Strawberries, hulled (Main)
6	Eggs, yolks
150 g	Caster sugar
150 ml	Yoghurt, plain
100 ml	Cream (Main)

Directions

1. Line a 22cm x 10cm loaf tin with plastic wrap, leaving plenty to wrap over the top.
2. Place the strawberries and boysenberries into a blender and blitz until smooth. Pour into a sieve and press through using a wooden spoon to remove all the pips.
3. Place the egg yolks and sugar in a heatproof bowl. Place over a pot of simmering water. Beat until thick and creamy, about 8 minutes. An electric hand-beater is great for this. Do not over-heat or the egg will curdle. Remove and cool slightly.
4. Gently fold through the berry mixture. Refrigerate until cool.
5. Mix the yoghurt and cream in a bowl until light and airy. Gently fold through the berry mousse. Pour into your prepared tin cover and freeze.
6. Remove from the freezer 20 minutes before serving. Slice and plate with a few extra berries.