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Post by braided-rug on Nov 20, 2005 13:30:46 GMT 10
A variation on egg and cream icecream.
Raspberry and Almond Nougat Semi Freddo
Serves 6
2 eggs 1/2 metric cup superfine sugar 2 teas vanilla extract (metric teas different) 450ml thickened cream, whipped 150g almond nougat, chopped finely 120g or 4oz fresh raspberries
Line the base and sides of a 25cm x 11cm loaf pan inside top measurement with baking paper. Beat the eggs, sugar and vanilla in a small bowl with an electric mixer for about 8 minutes or until very thick and creamy. Transfer egg mixture to a large bowl. Fold the whipped cream into the egg mixture then the nougat and raspberries. Spread into the prepared pan, cover top with a strip of baking paper and freeze until firm. Unmould the semifreddo then serve sliced with extra raspberries, if desired.
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