red semifreddo
Mixing fresh fruit and a mess of whipped cream and Greek yoghurt - summer's delight.
Servings: 4
ingredients:
for the red sauce:
- 500 g red currants
- 100 ml water
- 5 tbsp icing sugar
for the icecream:
- 200 g Greek yoghurt (10%)
- 150 g cream (32%)
- 2 tbsp icing sugar
equipment:
- handheld electric mixer
- colander
how to:
- Trim the red currants, clean them & put them in a pot. If you like reserve some red currants for decoration.
- Add water & icing sugar & bring to a boil. Let it cook for some minutes until all is dissolved & rather runny.
- Pour the mess into a colander (w/ a bowl underneath) & stir until you get a creamy red sauce. Only pits & skins shall remain in the colander - discard them.
- Put the red sauce in the fridge.
- Whip the cream w/ the icing sugar until stiff.
- Add the yoghurt & mix w/ a spoon.
- Put the mess in a freezer suitable container & let it freeze for about 30 min.
- Mix again & let it freeze for another 30 min.
- To serve: Distribute the ice into glasses or small bowls & add the cold red sauce.
storing:
- Not recommended, but possible - just left any leftovers in the fridge (separated).
- You may also prepare the red sauce as well as the ice mess beforehand & store it in the fridge. About 1 h before serving put the ice mess in the freezer & proceed as described.