Raspberry Ripple Semifreddo Sliders
- 250g sugar
- 185ml water
- 2 cups raspberries (fresh or frozen)
- juice of 1⁄2 lime
- 4 egg yolks
- 250ml cream
- 1 packet wafers
I've always adored ice-cream sliders, as my Scottish mother used to call them - complete with the lurid pink wafers, there is nothing more challenging to eat by hand, especially if you use the raspberry sauce as the "butter" for the sandwich. Of course, you could serve the semifreddo slices in a bowl with a liberal saucing of raspberries.
Method
Heat the sugar and water in a small saucepan until the sugar dissolves and the syrup just comes to the boil. Set aside to cool. Combine 75ml of the sugar syrup (reserve the rest) with the raspberries and lime in a blender and mix until smooth. Pass through a sieve. Taste and add more lime juice if desired (I like some tartness to offset the sweet ice-cream). Refrigerate until needed.
Lightly whisk together the egg yolks with 100ml of the reserved sugar syrup. Place in a large bowl over a pan of barely simmering water. Whisk continuously until the mix is thick and you can draw a figure 8 on top.
It may be necessary to pull the bowl off the heat occasionally so the eggs don't overcook.
Plunge the bowl into a sink of cold water and continue whisking until the custard is cold. Whip the cream to stiff peaks. Mix 1⁄4 of the cream into the custard to lighten it then fold in the rest of the cream.
Lightly oil a 1-litre loaf tin (so it is easy to remove the semifreddo) and line with plastic wrap. Pour in a little of the semifreddo then drizzle some of the raspberry sauce over. Repeat until all the custard has been used. There should be around 3⁄4 cup of the raspberry sauce remaining.
Wrap the whole tin well with plastic wrap and place in the freezer for at least 4 hours to set.
When ready to serve, spread the wafers with raspberry sauce, top with thick slices of semifreddo and sandwich together.
Serves 8.
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