Coconut and raspberry semifreddo slice

Serves 10-12 Desserts and puddings

Advertisement

Method

Grease and line a 1-1.25kg loaf tin with baking paper, making sure you have plenty overlapping the top edges.

To make the sorbet, put 500g of the raspberries and 150g sugar in a bowl, stir well and set aside to soften for 1 hour. Transfer the mixture to a blender and purée until smooth. Taste and add extra sugar, if needed, then pass the purée through a fine sieve.

You can churn the sorbet in an ice-cream machine to make it creamy, but this isn’t essential. If using, transfer the purée to the machine and churn for around 30 minutes until semi-frozen, then pour into the prepared tin. Alternatively, pour the unfrozen purée directly into the prepared tin. Freeze for at least 1 hour until the sorbet is firm (longer if necessary).

To make the semifreddo, pour the coconut cream into a bowl and freeze for 15 minutes. Meanwhile, beat the egg yolks and 2tbsp of the sugar together until pale and think. In a separate bowl whisk the egg whites until stiff, then gradually whisk in the remaining sugar until thick and very firm.

Remove the coconut cream from the freezer and whisk in the desiccated coconut. Fold the yolk mixture, egg white mixture and coconut cream together until evenly combined. Pour the semifreddo mixture into the loaf tin to cover the raspberry sorbet. Return the tin to the freezer for several hours to freeze completely.

Pop the remaining 100g raspberries on to a small tray in a single layer and freeze until ready to serve. Just before serving, lightly bash the frozen raspberries with a rolling pin to crush them a little.

To serve, unmould the semifreddo and transfer to a large chilled platter. Scatter over some crushed frozen raspberries and toasted coconut flakes, if using, and cut into slices to serve.

This recipe was taken from the August/September 2021 issue of Food and Travel. To subscribe, click here.