Ingredients
Scale
- 300ml pure cream
- 300g frozen raspberries
- 30g white sugar
- 180g sweetened condensed milk
- 1 or 2 punnets fresh raspberries
- icing sugar, to dust
Instructions
- Select a deep rectangular 1L container, something like a lunchbox or small loaf tin, and lightly oil the inside. The semifreddo will later be unmoulded and sliced.
- Pour the cream into a measuring jug.
- Weigh the frozen berries and sugar into the Thermomix bowl and blend 10 seconds / speed 9.
- Add the condensed milk and a dash of the cream to loosen the mixture and blend 5 seconds / speed 9.
- Insert the butterfly. Add the remaining cream and mix 20 seconds / speed 4.
- Scrape down the bowl and mix a further 5 seconds / speed 4.
- Turn the mixture into the prepared container and freeze overnight.
- Scoop from the container, or to be more dramatic,
unmould the semifreddo and cut into 6-8 slices with a warm knife, placing the slices straight onto a plate. - Allow to stand for 5 minutes or so to soften slightly then serve with fresh raspberries and dusted with icing sugar.
Notes
place left over condensed milk into the fridge or freezer.
- Prep Time: 12 hours
