Name: Raspberry and lemon semifreddo
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Dairy
Ingredients: 3 eggs separated; 1/2 tsp vanilla essence; 3 Tbs castor sugar; 250 g mascarpone cheese; 1/2 tsp lemon essence; 250 ml cream fresh, for whipping; 1 tsp castor sugar; 250 ml raspberries; 1 ml lemon zested

Recipe Disclaimer

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Ingredients (9)

3	eggs — separated
1/2 tsp	vanilla — essence
3 Tbs	castor sugar
250 g	mascarpone cheese
1/2 tsp	lemon essence
250 ml	cream — fresh, for whipping
1 tsp	castor sugar
250 ml	raspberries
1 ml	lemon — zested

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Method:

Beat the egg yolks, vanilla essence and castor sugar till frothy.

Mix the mascarpone and lemon essence in a separate bowl till it softens. Add this to egg yolk mixture and beat well, until lumps disappear.

Whip the egg white until stiff but not dry. Gently fold into into the mascarpone/egg mixture, in two lots.

Whip the fresh cream and teaspoon of caster sugar until firm. Don’t over-beat.

Fold cream gently into mascarpone mixture.

Use a fork to gently smash the macerating berries. Add berries and half the lemon zest to the mascarpone and mix gently to distribute.

Spoon into a medium-sized greased silicone mold, or individual ramekins, also greased, or oil and cover a standard baking tin with cling film and pour mixture in.

Freeze for four hours or until set.

Remove from freezer and allow to soften very slightly (use a hot tea-towel is necessary – not necessary with greased silicone molds). Serve either in the ramekins or un-mold.

Serve with remaining lemon zest for a lovely, aromatic twist.

Reprinted with permission of The Food and the Fabulous. To
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