CUT OUT AND KEEP ME
Raspberry Semifreddo Torte
SERVES 8 PEOPLE
PREP 25 MINS
COOK 10 MINS
Ingredients
PLUS 4 HOURS’ FREEZE TIME
Shortbread Crust • 150g Shortbread Biscuits • 50g Porridge Oats For the Filling • 170g Raspberries • 250ml Double Cream • 375g Fat Free Natural Yogurt
• 40g Flaked Almonds • 75gMelted Butter
• 75g Icing Sugar • 1 Lemon, zested • 23cm Fluted Tart Tin
Method
Pre-heat the oven to 180°C Fan/Gas Mark 6. Break the shortbread into pieces and place in a food processor with the oats and flaked almonds and blitz until finely ground. Stir through the melted butter, then press into the base and sides of the tin. Bake for 10 minutes, then leave to cool. Whip the cream and icing sugar to soft peaks, then add the yogurt and mix until combined. Force the raspberries through a sieve and discard any seeds, then fold the strained raspberries into the whipped cream and yogurt, along with the lemon zest. Spoon the filling into the crust then smooth the top. Freeze for at least 3-4 hours – the filling should be firm but not frozen solid. If you freeze the torte fully, leave to defrost for 1 hour in the fridge before serving. When ready to serve, top with fresh raspberries, flaked almonds and a scattering of oats.
Choose from Ground, Flaked or Blanched. €7.93 per kg Baking Almonds €1.19 150g
€1.18 per kg Icing Sugar
59 c 500g
€3.57 per kg All Butter Shortbread Fingers 75 c 210g
49.5c per kg Cream Plain Flour
99c per kg Caster Sugar
€11.96 per kg Raspberries
Sunflower Oil €1.49 per litre €1.49 1 litre
€2.99 250g
99 c 2kg
99 c 1kg
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