Donna Hay’s Raspberry Ripple Semifreddo
Add a touch of Donna Hay to your Christmas lunch or dinner this year with beautiful recipes such as this one!
2 egg yolks, extra
1 vanilla bean, split and seeds scraped
1 cup (220g) caster (superfine) sugar
1¾ cups (435ml) single (pouring) cream
Place the raspberries in the bowl of a small food processor and process until smooth. Set aside.
Place the eggs, egg yolks, vanilla and sugar in a large heatproof bowl. Place over a saucepan of simmering water and whisk the mixture with a hand-held beater for 4-5 minutes or until thick and pale.
Remove from the heat and continue whisking until cool. Whisk the cream until soft peaks form and gently fold into the egg mixture. Reserve 2 cups (500ml) of the mixture and pour the remainder into a 3 litre-capacity (12 cup) dish.
Fold the reserved mixture through the pureed raspberries and spoon stripes over the semifreddo. Place in the freezer for 4-6 hours or until set.
“Seasons” by Donna Hay is available now ($49.99, Fourth Estate).