Semifreddo with Bashed Up Bars
Ingredients
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260ml double cream
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4 large organic eggs
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2 ½ tablespoons caster sugar
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2 Dime bars
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4 packets Maltesers
Method
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You need 3 large bowls and a whisk. Put the cream into one bowl, carefully break the eggs into a second and, with your fingers, transfer the yolks to a third bowl. Whip the cream to soft peaks. Add the sugar to the egg yolks and beat until creamy, light and pale.
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Take the chocolate bars, wrap them (still in their packets) in a tea towel and bash them to a powder with a rolling pin.
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Add a pinch of salt to the egg whites and, with a clean whisk, beat until stiff and airy. Fold all these ingredients together very gently, trying to keep in the air, and place in the freezer for around 2 hours until half-frozen. From this point you can keep the semifreddo for weeks, allowing it to soften for 20 minutes in the fridge before eating. Serve with fresh strawberries, raspberries, etc.
Comments
Glossary
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Beat
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Chocolate
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Cream
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Egg
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Freeze
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Pinch
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Raspberries
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Salt
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Semifreddo
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Soft peaks
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Soften
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Strawberries
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Sugar
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Tea
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Whip
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Whisk
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Wrap
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This recipe was first published in Thu Jun 01 01:00:00 BST 2000.
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