MAKES 15
PREP 30mins
COOK 40mins

 

500g frozen raspberries or blackberries, thawed
1 cup (220g) caster sugar
300ml thickened cream
4 eggs, plus 2 egg yolks
1 tbsp hot water


peanut cookies
120g butter, at room temperature
1/2 cup (110g) sugar
1/2 cup (110g) firmly packed brown sugar
1 egg
1 3/4 cups (260g) plain flour, sifted
1 tsp baking powder
1 cup (190g) dark choc chips
1 1/4 cups (185g) peanuts

 


1
  Place berries and half of sugar in a small non-reactive saucepan on medium heat. Cook, stirring, for 2-3 mins, until sugar dissolves. Bring to boil and cook for 15 mins, until a jam consistency. Remove from heat and cool. Beat cream until soft peaks form. Chill until needed.

2 Place eggs, egg yolks, remaining sugar and hot water in a heatproof bowl. Using an electric mixer, beat until pale and creamy. Set over a pan of simmering water, without touching water. Hand-whisk constantly, scraping inside bowl, for 8-10 mins, until thick.

3 Remove bowl from heat and, using an electric mixer, beat until mixture is cool. Gently fold whipped cream into egg mixture. Very gently fold berry mixture, to create a light rippled effect.

Pour mixture into a shallow dish. Cover with baking paper and freeze for 4 hours or overnight, until firm. Meanwhile, preheat oven to 180c or 160c fan. Line two baking trays with baking paper.

Using an electric mixer, beat butter and sugars until pale and creamy. Add egg. Beat well until combined. Stir through remaining ingredients until a soft dough forms. Roll tablespoons of dough into balls. Place on trays, allowing room for spreading. Flatten slightly.

Bake cookies for 10-12 mins, until  golden. Cool on trays. To assemble sandwiches, place a scoop of berry semifreddo onto one cookie and sandwich together with another. Freeze while joining remaining cookies and half of semifreddo. Serve immediately.

 

 

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