3 July 2013

Chocolat and merengue semifreddo, raspberries

A fabulous recipe from Hugh Fearnley

150g dark chocolate, broken into pieces
3 large eggs

75g caster sugar
225ml double cream

Line a 1kg loaf tin (ie, around 11cm x 22cm internal dimensions) with clingfilm. Put the chocolate in a basin over a pan of simmering water until melted, then leave to cool until tepid.
Put the eggs and sugar in a large bowl and whisk with an electric whisk (or mixer) until quadrupled in volume, thick, pale and creamy. The mix should hold a trail when you lift the beaters. Fold in the chocolate. Whip the cream until it holds soft peaks and fold into the mixture, too.
Roughly crush the meringues – you want some nice big bits in there – and fold into the chocolate mix. Spread into the tin and freeze for about eight hours. You should be able to slice it straight from the freezer. Serve in small slices (it's very rich), with some raspberries alongside.

Instead of freezeng the lot, we poured some in nice glasses and kept them in the fridge, to serve this combination of mousse and icecream
 

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