Raspberry & Amaretti Semi Freddo

Updated: 9 April 2014 | Author: Bulla Dairy Foods

Café cool

Method

  1. Combine the raspberries, orange juice and icing sugar in a small bowl, and combine using a fork.
  2. Whip the cream in a bowl until thick and set aside, covered in the refrigerator.
  3. Beat the egg whites until stiff peaks form and gradually add the castor sugar, adding a little at a time, until the sugar is dissolved.
  4. Using a large metal spoon fold the whipped Bulla Cream through the egg whites in a figure 8 motion.
  5. Fold the raspberry mixture through the cream mixture and finally fold through the Amaretti biscuit crumbs.
  6. Pour mixture into a lined 24cm springform tin or mould. Freeze for 6 hours or overnight.

To serve

  1. Slice the Semi Freddo into wedges and place onto individual serving dishes.
  2. Garnish with fresh raspberries and serve with Amaretti biscuit crumbs.
Raspberry & Amaretti Semi Freddo

Ingredients

  • 200g fresh or frozenr raspberries
  • 2 tbsp orange juice
  • 2 tbsp icing sugar
  • 600ml Bulla Thickened Cream
  • 4 eggs, separated
  • ½ cup castor sugar
  • 150g amaretti biscuit crumbs 
  • Fresh raspberries for garnish
  • Additional amaretti biscuits crumbs for serving
     

Prep Time: 10 minutes
Cooking Time: Requires Freezing 6 hours
Serves: 6

Raspberries may be replaced with passionfruit, mango, banana, peaches or any fruit. Amaretti biscuits maybe replaced with coconut macaroons.

Fried Ice Cream

Fun to make. Fun to eat.
More

Piña Colada Smoothie

and getting' caught in the rain!
More

Chocolate Milkshake

Happy days!
More

Cookies and Cream Ice Cream Sandwich

A sandwich the kids will finish.
More