Eton Mess Semifreddo Recipe


This frozen version of a classic British Eton mess is the perfect pud to feed a crowd on a sunny day. This easy no-churn ice cream recipe is studded with sweet strawberries, white chocolate and crispy crushed meringues for an indulgent summer dessert.


Serves 12 - 35 mins plus at least 8 hrs freezing - 422 calories / serving  Freezable



Ingredients

200g white chocolate, broken into squares
800g strawberries, hulled, 400g chopped, 400g halved
300ml whipping cream
397g tin condensed milk
1 tsp vanilla bean paste or extract
150g Greek-style yogurt
4 meringue nests (about 60g), crushed
200ml Tesco Finest apple and elderflower cordial

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Line a 26cm cake ring with clingfilm, allowing a 5cm overhang. Put half the white chocolate in a small saucepan and melt gently over a low heat, stirring constantly. Remove from the heat and allow to cool slightly but not set. Chop the remaining chocolate into small chunks; set aside.

Place the chopped strawberries in a bowl and mash slightly with a fork. Put the cream, condensed milk and vanilla in a large bowl and, using an electric whisk, beat for 4-5 mins until soft peaks form.

Be careful not to overbeat. Stir through the cooled melted chocolate and the yogurt. Using a large spoon, fold in the chopped white chocolate, mashed strawberries and meringue. Pour into the lined cake ring.

Bring the overhanging clingfilm over the mixture to cover the semifreddo, then freeze for 8 hrs, or overnight.

About 30 mins before serving, reserve 5 large strawberry halves and toss the remaining fruit with 100ml elderflower cordial; set aside for 30 mins. Blitz the reserved strawberry halves and remaining cordial to make a drizzle.

Turn the semifreddo out onto a board; peel away the clingfilm. Top with the elderflower strawberry halves and the drizzle. Serve in slices.
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