
Rasberry semifreddo with ginger biscuits
( SERVES 8 )

Ingredients
200 g | Raspberries, and 100g to serve |
2 Tbsp | Icing sugar |
2 Tbsp | Water |
9 | Eggs, whites |
400 g | Sugar |
1 | Lemon, zest |
670 ml | Cream |
Ginger biscuits
100 g | Self raising flour |
1 pinch | Salt |
1 tsp | Ground ginger |
½ tsp | Ground cinnamon |
2 Tbsp | Sugar |
50 g | Unsalted butter |
3 Tbsp | Golden syrup |
Directions
- Line a loaf tin with plastic wrap, leaving it hanging over the sides. In a food processor, blend the raspberries (200g), icing sugar and water. Strain the purée into a bowl.
- Using an electric mixer with a whisk attachment, beat the egg whites until stiff peaks form, then add the sugar and resume whisking back to stiff peaks - about 3-4 minutes.
- Carefully fold the raspberry sauce and lemon zest into the whipped cream. Fold the cream into the egg whites with a metal spoon. Pour the mixture into the tin, fold the plastic wrap over to cover and freeze overnight.
- Turn out the semifreddo, cut into slices and serve with the ginger biscuits and a bowl of raspberries.
To prepare Ginger Biscuits:
- Preheat the oven to 180C. Grease and flour a baking sheet. Sift the dry ingredients together and add the sugar.
- Melt the butter, add the golden syrup and combine with the dry ingredients to form a smooth dough.
- Place tablespoonfuls or walnut-sized pieces of dough on the baking sheet about 5cm apart and flatten slightly. Bake until they are golden brown with crisp edges - 12-15 minutes. The centre will be slightly soft. Cool on a wire rack.
http://www.bite.co.nz/recipe/6044/Rasberry-semifreddo-with-ginger-biscuits/
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