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Blackcurrant Cheesecake Semifreddo
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Mary Cadogan suggests some simple but delicious ways to enjoy the offerings of summer. One of the highlights of every cook's year is the arrival of the first English strawberries of the season. It's not just their sensational flavour and luscious texture that gets our tastebuds tingling - it's the memories of summers past. Once these gorgeous berries arrive, we know that summer is truly here. We can put away our cardigans, dust off the garden furniture and look forward to long, hot days gorging on summer berries. And, as we become increasingly able to buy once-seasonal produce all year round, it's even more of a treat to enjoy the distinctive juicy freshness of Britain's home-grown summer fruits. Eating the first of the fresh raspberries straight from the punnet, setting out a big bowl of cherries for the children to stain their mouths with, and whizzing up milkshakes with the late summer glut are all wonderful pleasures. And when you tire of eating these glorious fruits as nature intended, you can try whipping up this simple but mouth-watering recipe to enjoy with family and friends. Semifreddo means semi-frozen in Italian - literally, an ice cream that's softened before serving, bringing out more of the flavour. You don't need an ice cream maker, and it's frozen in a loaf tin so it can be cut into slices. Traditionally it's made with a base of home-made custard, but ready-made custard can give you a great flavour for much less work. This dessert can be frozen for up to three months - wrap in freezer film, then overwrap in foil. Freeze the sauce separately.
This recipe was first published in Thu Jun 01 01:00:00 BST 2000.