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For the Semi Fredo ice cream
300
ml cream
150
ml berry flavoured yoghurt
1
½ cups raspberries to make ½ cup raspberry puree – frozen are fine
½
cup caster sugar
2
egg whites beaten to soft peaks
For the shortcakes: Makes approx 18 - allow 2 per person
225g
butter
125g
sugar
350g
flour
Pinch
of salt
Raspberry
jam for spreading
To
make the ice-cream
Line
a large spring form cake pan or Swiss roll pan with cling film.
Defrost the frozen raspberries then pulse them in a food processer. Pour the purred berries into a sieve set over a bowl and press the raspberry puree through a sieve to remove the seeds.
Defrost the frozen raspberries then pulse them in a food processer. Pour the purred berries into a sieve set over a bowl and press the raspberry puree through a sieve to remove the seeds.
Whip
the cream in a large bowl; fold in the yoghurt, caster sugar and beaten egg
whites.
Lastly
drizzle in the raspberry puree and ripple it through the mixture using the
blade of a knife.
Pour
the mixture into the lined pan and freeze.
While
the Semi Fredo is freezing make the shortcakes
Preheat
the oven to 150°C
Combine
the sugar; flour and salt then cut the butter into small pieces and rub into
the dry ingredients. Work it well with your hands until it becomes a smooth
dough or place all the ingredients into a food processor and process till dough
forms, you may still need to work it a little with your hands.
Roll
the dough out till it is about 4 ml thick and use a heart shaped cookie cutter to
cut the shortcakes. Prick each shortcake
with a fork and bake on a greased tray for around 15 minutes or until lightly
golden. Remove from the tray and cool on a rack.
To
assemble
Remove
the semi fredo ice cream from the freezer so it can begin to soften. Heat your
heart shaped cutter in hot water. Spread some raspberry jam onto one shortcake,
cut an ice cream heart and place on top then top with another shortcake.
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