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Clover Bliss Chocolate Semifreddo

Clover Bliss Chocolate Semifreddo

Clover Bliss Chocolate Semifreddo

Recipe by Melandie Esterhuizen
700ml Clover Bliss Chocolate dessert
250ml Clover Fresh Cream, whipped
150g Dark Chocolate, melted
1 tbsp Gelatine, bloomed and melted in 30 ml Milk
Berry Compote
2 Cups frozen berries
½ Castor sugar
½ cup water
Zest and juice of 1 lemon
Candied Nut crumble
½ cup nuts of your choice
½ Castor sugar
1 tsp water
1 1 tsp Butter
Combine the whipped cream, dark chocolate, gelatine and bliss dessert until well combined. 
Line a loaf tin with cling wrap, making sure have excess cling wrap on the sides. Scoop the dessert into the loaf tin. Even out and the dessert, cover with cling wrap and place in the freezer for 4-6 hours or overnight. Once frozen, slice and serve with berry compote and the nut crumble. 
For the berry compote:
Combine the berries, sugar, water, zest and juice of one lemon in a medium sauce pot. Cook for 10-15 minutes and remove from the heat. Allow to cool before serving with the semifreddo.
For the nut crumble:
Place the sugar and water in a frying pan. Allow the sugar to caramelize. Add the nuts and the butter and allow the sugar to cover the nuts. Allow to cool before roughly chopping the nuts. Sprinkle over the dessert. 

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