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.
|100 g||Boysenberries (Main)|
|300 g||Strawberries, hulled (Main)|
|150 g||Caster sugar|
|150 ml||Yoghurt, plain|
|100 ml||Cream (Main)|
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- Line a 22cm x 10cm loaf tin with plastic wrap, leaving plenty to wrap over the top.
- 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.
- 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.
- Gently fold through the berry mixture. Refrigerate until cool.
- 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.
- Remove from the freezer 20 minutes before serving. Slice and plate with a few extra berries.