Food & Drink

Summer Eating - Raspberry fruit bread semi-freddo

Raspberry fruit bread semi-freddo
Serves 8
You will need a 24cm loaf pan.
 
 
210g (approx. 5 slices) good quality fruit bread, chopped
80ml (1/3 cup) brandy or marsala, optional
150g frozen raspberries, crumbled
300ml thickened cream
3 eggs, separated
2/3 cup (150g) sugar
 
 
Place fruit bread into a food processor bowl and process until rough breadcrumbs. Transfer to a bowl with brandy or marsala and raspberries and toss to combine. Whisk cream and 1/3 cup (75g) of the sugar until soft peaks form. Fold through fruit bread mixture and set aside.
 
Using electric beaters, whisk egg yolks and remaining 1/3 cup (75g) of sugar for 8 minutes or until very thick and doubled in volume. Fold through cream and fruit bread mixture and set aside.
 
Whisk egg whites in a grease-free bowl until stiff peaks form then fold through raspberry mixture. Spoon into a greased and lined 24cm loaf pan, cover surface with plastic wrap and freeze until firm. Cut into slices to serve and serve immediately. Keeps frozen for up to 2 months.
 
 
 
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