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Turkish delight semifreddo with berries


You'll need to begin this recipe the day before.

You'll need

60 gm strawberries, hulled and coarsely chopped, plus extra to serve 60 gm raspberries, plus extra to serve 2½ tbsp rosewater 4 eggs 2 egg yolks 110 gm (½ cup) caster sugar 40 gm liquid glucose (see note) 500 ml (2 cups) pouring cream 60 gm Turkish delight, finely chopped

Method

  • 01
  • Combine berries and rosewater in a small bowl, mash together using a fork, then strain into a bowl, discarding solids. Combine berry liquid, eggs, egg yolks, sugar and glucose in a heat-proof bowl and whisk over a pan of simmering water for 7-8 minutes or until thick and pale. Transfer to an electric mixer and whisk until cold. Fold in cream, then Turkish delight, spoon into a 2-litre container and freeze overnight. Serve semifreddo with extra berries and scatter with rosewater.

Note Liquid glucose is available from the baking section of supermarkets and health food stores.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 6 people

Featured in

Jan 2007

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