Ben and Jamie of Sorted Food make a frozen mousse dessert that just melts in your mouth.
- 160 milliliters double cream
- 2 small eggs
- 1 shot amaretto
- 50 grams caster sugar
- 1 small handful pecan nuts, chopped finely
- 1 small handful brazil nuts, chopped finely
- 2 tablespoons dried cranberries
- 2 tablespoons raisins
- 1 punnet fresh raspberries (+ extra for garnish)
- 2 tablespoons icing sugar
- 1 lemon
- 1 handful amaretti biscuits to serve
- Rub a loaf tin with oil and line with clingfilm, leaving plenty of excess hanging over the edges.
- Pour the cream into a bowl and whip to stiff peaks.
- Scrape the seeds from the vanilla pod. Separate the eggs and save both the yolks and whites. Grab another large bowl and pour in the egg yolks, vanilla seeds, vanilla extract, ameretto and 50 grams of the sugar, then beat until pale and fluffy.
- Whisk the egg whites in a third bowl until you have stiff peaks. Gently fold the double cream into the yolk mixture, followed by the nuts and dried fruit. Very gently fold in the egg whites, a third at a time.
- Scoop the mixture into the lined loaf tin(s). Freeze the mixture for a few hours or overnight, until set.
- Chuck the raspberries into a saucepan with the icing sugar, juice of the lemon and a splash of water. Bring the raspberries to a boil, then simmer until they break down completely, about 10 minutes. Strain the sauce through a sieve.
- Serve a slice of the semi-freddo with a drizzle of the hot sauce and crumble a few Amaretti biscuits over the top for crunch.