- K2_WALL_PUBLISHED_IN: Recipes
- K2_WALL_CREATED_DATE: K2_50AM11_WedAMUTCE_December+0000RDecAMUTC_1C2
500g frozen raspberries or blackberries, thawed
1 cup (220g) caster sugar
300ml thickened cream
4 eggs, plus 2 egg yolks
1 tbsp hot water
120g butter, at room temperature
1/2 cup (110g) sugar
1/2 cup (110g) firmly packed brown sugar
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.
4 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.
5 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.
6 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.