I adapted this recipe from one in Australian Good Food magazine in Nov 2009. Theirs was called "double cherry semifreddo". I used brambleberries (as we still have a few kg in the freezer and the plants are flowering abundantly for this year's crop already.
- 1kg berries - I think any berry type fruit would work well
- 200ml thickened or pure (thick) cream (the bulla one) & 200g cream cheese (original recipe called for 400ml thickened cream only)
- 2/3 cup icing sugar
- 4 eggs, separated
Line a smallish loaf pan with plastic wrap (I used a 400g loaf bred tin). Bring berries, cream and cream cheese to boil (just) and then simmer for 5 mins until softened. Whizz in a blender when slightly cooled and pass through a sieve to remove seeds.
Whisk a bit of this mix into egg yolks while still hot, then pour back in to fruity cream and then cook on low heat for 5-10 mins stirring all the time until the mix thickly coats the back of a spoon. Strain again into a bowl and cover with plastic wrap - on the surface of the custard mix not over the bowl - to avoid a skin forming and leave to go completely cold.
Whisk egg whites until soft peaks form, then fold in completely cold berry custard a bit at a time - careful not to knock all the air out. Pour into tin and freeze overnight. Of course I forgot to take a pic of the completed item, but the magazine pic is a good approximation.
I quite enjoyed the bit of 'tart'ness that the cream cheese gave the overall flavour. But I'm sure all cream woudl be decadent and lovely. This was super-easy and quick to make. Highly recommended for berry season!
2 comments:
Hi
When does the icing sugar go in?
The recipe doesn't seem to say.
I put it in with the strained mix when it was time to cook the custard and it seems to have worked okay.
Still waiting for it to cool down to do the next bit.
oops! it goes in with the egg whites as you do for meringues
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