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Rosewater Raspberry Semifreddo

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Description

When it comes to this recipe, we can safely say we’ve found a new appreciation for desserts

We’re really not that into ‘sweets’.. I suppose you can tell that by the limited number of dessert recipes that simply don’t exist under “sweets and treats”.
But sometimes theĀ little sweet tooth fairy waves it’s magic wand and wins us over; and though that little temptress is yelling in our ear to devour a sugar laden snack – they never quite win us over.

So for those that occasionally feel that little nudge, this yummy dessert will hit the spot and won’t send you spiraling into a sugar comatose. If you’ve got a sweet tooth, this will do you justice and some. Enjoy!

Ingredients

1 whole egg
3 egg yolks
400ml pure coconut cream, whipped
2 tbsp. pure maple syrup
1 tbsp. lemon juice
1 tbsp. pure rosewater
200gm raspberries (use frozen for budget friendly)

Directions

1
Bring a small pot of water to a rolling simmer, place a stainless steel bowl over the pot and add the egg, egg yolks and rosewater. Whisk until the egg is creamy and doubled in size. Keep the pot at a rolling simmer and reduce heat if necessary to avoid splitting the mixture.
2
Once creamy and doubled in size, remove from the heat. Whisk in lemon juice and set aside to cool.
3
While the egg mixture cools, add the maple and coconut cream to the bowl of a mixer, whip until firm peaks form.
4
Add the cooled egg mixture and raspberries. Fold through well and then pour the mixture into a small loaf pan lined with grease proof paper.
5
Freeze for 5-6 hours. Remove from freezer 15 minutes prior to serving, turn out on to a serving platter and slice.