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Eton mess semifreddo recipe
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This frozen version of a classic British Eton mess is the perfect pud to feed a crowd on a sunny day. This easy no-churn ice cream recipe is studded with sweet strawberries, white chocolate and crispy crushed meringues for an indulgent summer dessert. See method
Ingredients
- 200g white chocolate, broken into squares
- 800g strawberries, hulled, 400g chopped, 400g halved
- 300ml double cream alternative
- 397g tin condensed milk
- 1 tsp vanilla bean paste or extract
- 150g Greek-style yogurt
- 4 meringue nests (about 60g), crushed
- 200ml Tesco Finest apple and elderflower cordial
Each serving contains
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Energy
1765kj
422kcal
21%
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Fat
22g
31%
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Saturates
13g
67%
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Sugars
53g
58%
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Salt
0.2g
4%
of the reference intake
Carbohydrate 52.9g
Protein 5.9g
Fibre 2.6g
Method
- Line a 26cm cake ring with clingfilm, allowing a 5cm overhang. Put half the white chocolate in a small saucepan and melt gently over a low heat, stirring constantly. Remove from the heat and allow to cool slightly but not set. Chop the remaining chocolate into small chunks; set aside.
- Place the chopped strawberries in a bowl and mash slightly with a fork. Put the cream, condensed milk and vanilla in a large bowl and, using an electric whisk, beat for 4-5 mins until soft peaks form. Be careful not to overbeat. Stir through the cooled melted chocolate and the yogurt. Using a large spoon, fold in the chopped white chocolate, mashed strawberries and meringue. Pour into the lined cake ring.
- Bring the overhanging clingfilm over the mixture to cover the semifreddo, then freeze for 8 hrs, or overnight.
- About 30 mins before serving, reserve 5 large strawberry halves and toss the remaining fruit with 100ml elderflower cordial; set aside for 30 mins. Blitz the reserved strawberry halves and remaining cordial to make a drizzle.
- Turn the semifreddo out onto a board; peel away the clingfilm. Top with the elderflower strawberry halves and the drizzle. Serve in slices.
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