The flavours of hot cross buns with raspberries and chocolate are delicious in this easy, creamy semifreddo recipe.
Ingredients
1 large egg
2 egg yolks
100g caster sugar
300ml Western Star Thickened Cream
100g dark chocolate, finely chopped
1 cup fresh raspberries
2 Hot Cross buns, made into course breadcrumbs and toasted
Mint leaves to garnish
Method
Line the base and sides of a 1.5L loaf pan with strips of baking paper, allowing around 5cm of overhang on each side
Use a hand-held electric mixer to whisk together the egg, egg yolks and sugar in a large heatproof bowl over a saucepan of simmering water. Whisk until mixture is thick and has doubled in size, 4-5 minutes. Set aside
In another bowl whip cream until soft peaks form
Gently fold the cream, chocolate and half of the raspberries and crumbs into the egg mixture. Spoon into the prepared pan and transfer to freezer to set for at least 6 hours or overnight
Use the overhang of paper to help you remove the semifreddo from the pan. Serve on a plate garnished with the remaining crumbs, raspberries and mint leaves
Tips & Hints
Enjoy served with a generous handful of extra seasonal berries.
