Recipes

Chocolate brownie and mixed berry nougat semifreddo and berry coulis

Preparation time:: 60 mins

Cooking time:: 30 mins

Serves:: 8

Ingredients

Semifreddo
250ml thickened cream
2 eggs
100g caster sugar
30ml raspberry or crème de cassis liqueur
75g frozen mixed berries,

80g almond nougat, finely chopped

Brownie
250g butter
300g dark chocolate (70% cocoa solids)
3 eggs
270g caster sugar
2 tbs instant coffee granules or espresso coffee
1 tbs vanilla extract
270g plain flour
1/2 tbs baking powder
1/4 tsp salt

100g pistachios, roughly chopped

Berry coulis
150g frozen mixed berries
100g caster sugar
60ml (1/4 cup) water

Method

1. To make semifreddo, lightly grease 8 x 160ml dariole moulds. Using an electric mixer, beat cream in a medium bowl until firm peaks form. Beat eggs, sugar and liqueur in a separate large bowl until thick, creamy and pale. Fold in cream in 2 batches.

2. Place berries in a small bowl and lightly crush with a fork. Lightly fold into semifreddo mixture with nougat. Divide mixture among moulds and cover with plastic wrap. Freeze until firm.

3. Meanwhile, to make brownie, preheat oven to 180C. Grease and line the base and sides of a 22cm square cake pan. Stir butter and chocolate in a medium bowl over a saucepan of simmering water until melted and combined. Cool slightly.

4. In a large bowl, stir (do not beat) eggs, sugar, coffee and vanilla extract until combined. Stir in chocolate mixture. Stir in sifted flour, baking powder and salt. Stir in pistachios, then pour into prepared pan.

5. Bake for 55 minutes, then cool for 20 minutes. Slice.

6. Meanwhile, to make coulis, simmer all ingredients in a medium saucepan, stirring occasionally to break down berries, for 10 minutes. Cool slightly. Blend until smooth, then pass through a fine sieve.

7. Unmould semifreddo and serve with a warm brownie slice and coulis.

Notes

Tips

- Do not over mix the semifreddo or the berries will bleed into the mixture and discolour it.
- Remove semifreddo from moulds by standing at room temperature for 1 minute, before inverting onto plate or tray. If preferred, line moulds with plastic wrap, allowing sides to overhang, so they can be released once frozen.

- To ensure semifreddo does not begin to melt during plating, remove from moulds in advance and transfer to a tray lined with baking paper. Return to freezer until ready to serve.

Recipe by Angela and Justine