Blackberry Meringue Chill
Rated 5.0 stars by 1 users
Category
Dessert, Ice Cream
Author:
Dairy Diary
Servings
12
Prep Time
10 minutes
Calories
176
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
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Blackberries, 450g fresh or frozen (thawed), plus extra for serving
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Soft Brown Sugar 50g (2oz)
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Whipping cream 300ml (½ pint)
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Low fat Greek style yogurt 300ml (½ pint)
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Cocoa powder 2 tbsp, sifted
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Meringue nests 4, broken into small pieces
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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.
Recipe Note
For smaller servings, halve the ingredients and spoon into a lined 2lb loaf tin or individual ramekins dishes.
Try some fruit coulis swirled through the mixture together with the meringues.
Ice cream flavours deteriorate quite quickly so use within 2 months of making for the best flavour.
Take the dessert out from the freezer 15 minutes before serving and leave at room temperature or transfer to the fridge one hour before serving.
Recipe taken from the Healthier Comfort Food Cookbook - Shop here