This semi-frozen dessert is wonderful for summer - not too sickly sweet and a bit less guilt than ice-cream.
This portion will serve 6 to 8 persons
150 mil cream
150 mil Greek Yogurt
150
grams mixed berries (I use strawberries and blueberries), chop the
bigger pieces and leave the smaller ones whole, plus another 150 grams for the
sauce
2 tablespoons icing sugar
2 tablespoons white sugar
4 small meringues (about 35-40 grams),
crumbled
Line 2 small loaf pans (12x8 or similar)
with cling film. Mix the first portion of berries with icing sugar and set
aside. In a bowl, beat the cream until fluffy, fold in yogurt, berry mixture
and meringues.
Transfer the mess into the pans and
freeze for about 3 hours. If you leave them longer than that you will have to
take them out from the freezer and stick them into the fridge well before
serving as they should be served semi-frozen.
Mix the second measure of berries with
white sugar in a glass jug and microwave for 45-60 seconds. Leave to cool at
room temperature.
Lift the semifreddo from the pans and
slice each block into 4. If they are too hard just leave them outside the
fridge for 10 – 15 minutes or dip the bottom of the pan in hot water for a few seconds. Divide the slices into the bowls and pour the sauce
over. For the adult version, you can add 2-3 table spoons of Cointreau into the
sauce before serving.
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