Raspberry & Turkish delight semifreddo
Prep
30 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This is one of my favorite desserts to make when I want something that feels fancy but doesn't require fussing over a hot stove. The beauty of a semifreddo is that it comes together in just an hour, making it perfect for unexpected guests or when you're short on time. Fresh raspberries are packed with antioxidants and fiber, so you can feel good about indulging in this treat. The combination of tart berries with the delicate floral notes of Turkish delight is absolutely magical, and I love how the creamy texture melts on your tongue. It's become my go to showstopper.
Ella x
Ingredients
- 225 gramsraspberries(plus extra to serve (optional))
- 1 tbspicing sugar
- ¼ tsprose water
- 4waitrose british blacktail medium eggs(medium free range eggs)
- 75 gramscaster sugar
- 500 mlsdouble cream
- 50 gramsturkish delight(finely chopped)
Detail level
Instructions
- 1
In a bowl, combine the raspberries with the icing sugar; set aside to macerate for 1 hour. Add the rose water to the bowl, use a fork to smash together, then strain through a sieve into a bowl, discarding the seeds.
- 2
Separate the eggs into 2 large bowls. Use an electric hand mixer to whisk the egg whites to stiff peaks; set aside. Add the caster sugar to the egg yolks and beat with the electric hand mixer (no need to clean the beaters) until pale and fluffy. In another bowl, use an electric hand mixer or balloon whisk to whip the double cream to soft peaks.
- 3
Fold the whipped cream into the egg yolk mixture, then add the raspberry purée. Carefully fold in the egg whites and spoon into a 2-litre freezerproof container; cover and freeze for 1 hour. Dot over the Turkish delight and use a skewer to swirl it in. Freeze for a further 5-7 hours or overnight. To serve, scoop the semifreddo into bowls and top with fresh raspberries, if liked.
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