Happy belated Valentines everyone. Just had a weekend away "Glamping", and this is what we had for dessert one night. I did a sneaky bit of prep before we left, and only had to whip it out of the fridge at the appropriate moment. The semifreddo is super rich and creamy (only need a small amount) and is the perfect partner for pomegranate seeds with a bit of twang & crunch! Enjoy.
ROSE SEMIFREDDO WITH POMEGRANATE
Recipe by Dixie Elliot - Mindfood
1 1/2 c caster sugar
1/2 c water
6 egg whites
3/4 c cream
3/4 c cream
300 ml sour cream
250 g rose flavoured turkish delight - chopped
1 large or 2 small pomegranates
Pour 1 c sugar and 1/2 c water into a heavy based saucepan over a medium heat. Stir until the sugar dissolves and the mixture comes to the boil. Simmer for 10 minutes or until the mixture becomes thick & syrupy without colouring.
Place the egg whites in the bowl of a electric mixer and beat until soft peaks form, and add the remaining sugar in a slow stream. Then beat the mixture until thick and glossy. With the mixer on medium speed, slowly add the syrup and mix until well combined. Place the mixing bowl in the fridge to cool completely
Beat the cream until soft peaks form. Gently fold in the sour cream and mix to combine. Add the turkish delight and meringue mixture to the cream and mix carefully. Spoon the mixture into serving glasses and cover with plastic wrap and freeze overnight.
Remove the glasses from the freezer approx. 30 - 40 mins before serving, and place in the fridge to gently thaw.
To serve remove the plastic wrap and top with the pomegranate seeds.
Serves 6 - 8
All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2015
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