adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Raspberry honeycomb semifreddo
0 Likes
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Indulge in a decadent semifreddo topped with honeycomb and fresh raspberries for a delightful dessert.
Ingredients:
  • 9 egg yolks
  • 220g (1 cup) caster sugar
  • 250g fresh raspberries
  • 21.00 gm lemon juice
  • 300ml thickened cream
  • 200ml creme fraiche
  • 150g store-bought honeycomb, (see note) crushed
Instructions:
  • Prepare the mould by greasing and lining it with baking paper, leaving a 3cm overhang. Create a double boiler by placing a heatproof bowl over a saucepan of gently simmering water. Whisk egg yolks, sugar, and 1 tablespoon water in the bowl for 10 minutes, until the mixture has tripled in volume and is thick and pale. Transfer the mixture to a bowl and use an electric mixer to whisk for 6 minutes, or until it has cooled to room temperature.
  • In a food processor, blend 200g raspberries with lemon juice until smooth. Strain the mixture through a sieve, pressing with a spoon to separate the seeds. Discard the solids.
  • Whip cream and creme fraiche until soft peaks form. Gently fold into egg yolk mixture until combined, then fold in raspberry puree and half of the honeycomb.
  • Fill mould with the raspberry mixture and use a spoon to create a smooth surface. Cover with plastic wrap and freeze for 4 hours or until firm.
  • Invert the mould onto a large plate or platter, gently pull on the baking paper to release the semifreddo. Sprinkle the remaining raspberries and honeycomb on top, slice, and serve right away.

Similar Recipes