Summer Berry and Yoghurt Semifreddo

Serves 8

Prep time: 30 minutes (plus freezing)

Cook time: 10 minutes

This is a lovely summer dessert which is made light and refreshing by the addition of yoghurt and rose water. Serve it as a centrepiece on a summers day to impress your guests.

You may have a little mix left over, depending on the size of you loaf tin. You can mix this with extra coulis and set it in the freezer to make raspberry ice cream.

Ingredients-

400ml double cream

75g icing sugar

400g 5% fat greek Yoghurt

1 tsp Rose water (optional)

6 egg yolks

150g caster sugar

40ml Raspberry coulis (homemade or store bought)

300g Frozen summer berries, defrosted (plus 100g more to decorate, left frozen)

Method-

1. For the parfait, whip the cream and sifted icing sugar until soft peaks form. Whisk the yoghurt to smooth consistency and fold into the cream along with the rose water and chill in the fridge until needed.

2. In the bowl of a stand mixer, using a whisk attachment, beat the egg yolks on a high speed with one tablespoon of warm water until they double in size.

3. Next, mix the sugar with 2 tablespoons of water until smooth and there are no lumps. Heat over a medium heat until it reaches 121˚C, swirling the mix and don’t stir as it will crystallise. Slowly pour the sugar into the bowl over the egg yolks whist the whisk is running at full speed. Run the mixer until the sugar yolk mixture has cooled.

4. Fold in the cream and yoghurt mixture until completely combined.

5. Drain the berries of any liquid and roughly crush with the back of a spoon. Mix in coulis to lightly coat the berries.

6. Grease and line loaf tin with double layer of cling film. Layers the cream mix with the berries, around 3 times each, up to the top and tap down the loaf tin a few times, cover with an extra layer of cling film and set in the freezer for a minimum of 4 hours.

7. Remove the parfait from the freezer half an hour before you want to serve it. Once it has loosened a little, remove the top layer of cling film, invert the tin onto a plate and gently wiggle the inside layer of cling film until the semifreddo is released. Remove the cling film and top with the extra frozen berries. Serve in slices.