Berry and Lemon Semi-Freddo
Velvet
Recipe Information
8
serves:
N/A
prep time:
N/A
cook time:
medium
difficulty:
Ingredients:
Blueberry Yoghurt Layer:
- 300g blueberry yoghurt
- 150g frozen blueberries
- 50g fresh blueberries (if in season – other wise use 200g frozen blueberries)
- 30ml castor sugar OR icing sugar
Lemon Layer:
- 300ml chilled vanilla velvet
- 80ml lemon curd
- Zest of 1 lemon
Raspberry Layer:
- 350g raspberry yoghurt
- 150g fresh raspberries
- 30ml castor or icing sugar
TO SERVE:
- Fresh berries, mint and berry coulis
Preparation method:
- Line a loaf tin with paper.
- TO MAKE THE BLUEBERRY LAYER: Lightly crush the fresh blueberries with the sugar and mix it with the yoghurt. Pour into the lined tin , mix in the frozen blueberries and freeze until almost frozen.
- TO MAKE THE LEMON LAYER: Whip the chilled velvet, add the lemon curd and lemon zest and mix well. Pour over the blueberry layer and place in freezer until almost frozen.
- TO MAKE THE RASPBERRY LAYER: Lastly crush the raspberries and sugar and mix it with the berry yoghurt. Pour on top of the lemon layer and freeze overnight.
- Serve sliced with more berries and mint and berry coulis.
Enjoy!