Berry meringue semi-freddo

Name: Berry meringue semi-freddo
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 15
Ingredients: 400 g (14oz) mixed berries, we used strawberries, raspberries and blackberries; 125 g (4oz) icing sugar, sifted; 3 tbsp. fruit liqueur, such as crème de cassis or crème de framboise; 1 lemon, zested and juiced (keep juice and zest separate); 4 large egg whites; 600 mL (1 pint) double cream; 50 g (2oz) meringue nests, crumbled

Easier to make than traditional ice cream, but just as delightful!

By The Good Housekeeping Cookery TeamPublished: 27 September 2012

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Food, Ingredient, Cuisine, Dishware, Dessert, Pink, Frozen dessert, Dairy, Ice cream, Kitchen utensil,

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Yields:

Prep Time:

30 mins

Cook Time:

5 mins

Total Time:

35 mins

Ingredients

400 g (14oz) mixed berries, we used strawberries, raspberries and blackberries
125 g (4oz) icing sugar, sifted
3 Tbsp. fruit liqueur, such as crème de cassis or crème de framboise
1 lemon, zested and juiced (keep juice and zest separate)
4 large egg whites
600 ml (1 pint) double cream
50 g (2oz) meringue nests, crumbled

Directions

1. Step 1
  Line a freezerproof roasting tin or serving dish roughly 20.5cm x 30.5cm x 5cm (8in x 12in x 2in) with baking parchment and set aside. Hull and quarter any strawberries and put into a pan with the remaining fruit. Add 50g (2oz) of the icing sugar, the fruit liqueur and lemon juice and heat gently until the berries have softened and the surrounding liquid is syrupy - about 5min.
2. Step 2
  Use a slotted spoon to lift out half the berries and set aside. Blend the remaining mixture until smooth and push the pureé through a fine sieve into a separate bowl (discard pips). Leave the pureé and whole berries to cool separately.
3. Step 3
  In a large bowl, whip egg whites with a handheld electric whisk until stiff peaks form. Add the remaining 75g (3oz) icing sugar and beat again until the mixture becomes thick and glossy. In a separate large bowl (using the same beaters) whip the cream until it just holds its shape.
4. Step 4
  Using a large metal spoon, gently fold egg whites and lemon zest into the cream, then fold in most of the crumbled meringues.
5. Step 5
  Drizzle on most of the puréed fruit and add the reserved whole fruit. Gently fold together until marbled. Empty into the prepared tin or dish and drizzle over the remaining puréed fruit. Scatter over the remaining meringues. Freeze for at least 8hr or preferably overnight.
6. Step 6
  Serve the semi-freddo in slices straight from the freezer, or let it soften for 20min before serving in scoops.

Make it, freeze it

Make up to a week ahead. Once frozen solid, wrap the entire tin well in clingfilm and keep frozen.

Per Serving:

Calories: 262
Total carbs: 15 g
Total fat: 22 g
Saturated fat: 13 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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