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Summer Berry Delights

Summer Berry Delights

Berry nougat semi freddo with marinated raspberries

Recipe by: Thandi Malinga
Serves: 6
Preparation time: 20min
Cooking time: 10-15min + 6hours chilling time

1 cup Ayrshire double thick cream
2 Eggs  
½ cup Castor sugar
200g, partially thawed Frozen mixed berries
150g Original nougat, chopped

125g Fresh raspberries
½ cup Spumante rosé sweet sparkling wine
1 teaspoon Fresh mint leaves, finely shredded
1 tablespoon Castor sugar

Grease and line the base and sides of a 1L loaf pan with plastic wrap, allowing the sides to overhang.
Use an electric mixer to whisk the cream until peaks form.  
Whisk the eggs and sugar in a large bowl for 4 minutes or until thick and pale.
Place eggs and sugar in a bowl set over a pot of simmering water. Using a hand beater, whisk the mixture until pale and thick.
Add the cream and use a large metal spoon to gently fold until just combined.
Place the berries in a bowl and use a fork to lightly crush. Add to the cream mixture with the nougat and fold until just combined.
Pour into the loaf pan and place on a tray and cover with plastic wrap.
Place in freezer for 6 hours or until firm.
To make the marinated raspberries, place the raspberries, sparkling wine, mint and sugar in a bowl and toss to combine.
Remove the semifreddo from the moulds and serve with the marinated raspberries.

Summer Berry Cooler

Recipe by: Thandi Malinga
Serves: 8
Preparation time: 5-10min
Cooking time: 5min

2 cups Pome Royal pomegranate juice, chilled
1 cup Cranberry juice, chilled
2 cups Sparkling Sabrosa strawberry flavoured lemonade, chilled
1 cup Sparkling water, chilled
½ cup Fresh lemon juice  
¼ cup Strawberry and mint flavoured syrup

Combine pomegranate, cranberry juice, strawberry juice, sparkling water, lemon juice and strawberry and mint syrup in a punch bowl.
Fill glasses with ice cubes and serve.
Garnish with mint leaves, fresh berries (strawberries and raspberries) and pomegranate pearls.

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