Blackberry Meringue Chill
Dairy Diary
12
10 minutes
176
Dessert, Ice Cream
A cross between a semi-freddo and ice cream, this frozen dessert is ideal for a large party gathering. Serve with fruit coulis or additional fresh berries as a refreshing ending to a meal.
Recipe taken from the Healthier Comfort Food Cookbook - Shop here
Ingredients
Blackberries, 450g fresh or frozen (thawed), plus extra for serving
Soft Brown Sugar 50g (2oz)
Whipping cream 300ml (½ pint)
Low fat Greek style yogurt 300ml (½ pint)
Cocoa powder 2 tbsp, sifted
Meringue nests 4, broken into small pieces
Raspberry compote to serve (optional)
Directions
Line the base of a 23cm (9in) springform tin with non-stick baking paper. Tip the berries into a bowl, stir in the sugar and lightly mash the berries with the back of a fork.
In a large bowl, whip the cream until it just holds its shape. Fold in the yogurt and cocoa.
Add the meringue nests and blackberries to the cream, gently folding through to create a marbled mix. Spoon into the lined tin, cover and fast freeze for 6 hours or overnight.
Remove from the freezer to let the dessert soften for 15-20 minutes before serving. Delicious accompanied with fresh berries or a raspberry compote.