So this is a Semi-Freddo. Never heard of it? Neither had I.
I can only describe it as a-bit-like Vienetta Ice Cream in regards to texture, and a lot like Ben & Jerrys in regards to taste.
All credit goes to Mum for making this masterpiece, and my mums work colleague, Angie, for giving her this delightful recipe.
Want to knock the socks off someone and impress them? Heres the recipe:
Ingredients (Serves 6 – 8 or 1 if you are feeling incredibly greedy.)
150g Caster Sugar
500ml Double Cream
200g Finely Chopped/Grated Dark Chocolate
Step 1 – Use cling film to line a 900g loaf tin. Ensuring there is excess amount hanging over the edge to cover the top when finished.
Step 2 – Whisk egg yolks (The yellow part of an egg) and the caster sugar until pale. (We used an electric hand whisk for this.)
Step 3 – Whisk the cream until it forms soft peaks in a separate bowl.
Step 4 – Whisk egg whites in a separate bowl until they too, form soft peaks.
Step 5 – Gently fold the whipped cream from Step 3, into the egg mixture from Step 2.
Step 6 – Then gently fold in the egg whites from step 4.
Step 7 – Sprinkle as much/or as little of the chopped chocolate, evenly over the base of the already prepared cling flim-ed tin.
Step 8 – Pour half the semi freddo mixture over the chocolate.
Step 9 – Pour the remaining chocolate over the mixture.
Step 10 – Pour the remaining semi freddo mixture over the chocolate again. Creating two layers of semi freddo and two layers of chocolate.
Step 11 – Cover the top with the excess cling film and freeze for 6 hours.
Maybe next time, me and mum will use White, Milk or maybe even Mint chocolate?
Hope everyone likes this recipe as much as I do.