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    Gooseberry and elderflower semifreddo

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    Gooseberry and elderflower semifreddo

    An ice-cream style dessert made in the freezer

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 4 hours freeze

    Serves: 8


    • 125g golden caster sugar
    • 100ml Waitrose elderflower cordial
    • 2 eggs, separated
    • 300ml essential Waitrose double cream
    • 100g blanched whole almonds
    • 650g cooking gooseberries, topped and tailed


    1. Chill an 800ml serving dish in the freezer. Preheat the oven to 190C, gas mark 5. Toast the almonds on a baking tray for 10 minutes, shaking halfway through, then roughly chop.
    2. Meanwhile, put the gooseberries in a pan with 75g caster sugar and 2 tbsp water. Simmer till the sugar has dissolved and the berries are soft but still whole; stir in the cordial. Purée half the gooseberries; leave to cool. Set aside the remaining berries.
    3. Take 3 bowls. In one, whisk the egg yolks with the remaining 50g sugar; in the second, whisk the cream until it forms soft peaks; in the third, whisk the egg whites with a pinch of salt, until stiff peaks form.
    4. Combine the cooled purée and yolk mix. Fold in the cream, then the egg whites and fi nally the nuts. Pour into the chilled dish and cover with clingfi lm; freeze for at least 4 hours.
    5. Remove from the freezer; spoon over the reserved gooseberries and leave to soften a bit before serving.

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