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Velvet and Honey Berry Semifreddo

Yields1 ServingPrep Time30 minsTotal Time30 mins

It's too good not to try, especially with this Velvety take on a Semifreddo.

Ingredients:
 100 g ripe raspberries
 50 ml honey
 300 ml First Choice cream
 250 ml First Choice Strawberry Velvet
 200 ml First Choice Double Cream Yoghurt
 100 ml First Choice Strawberry dessert topping
 fresh rasberries, blueberries and blackberries
Method:
1

Prepare a loaf pan (about 20cmX11cm and 10 cm high) by greasing it well and lining it with baking paper.

2

Crush the raspberries and honey together.

3

Use an electric beater and whip the cream and strawberry Velvet until thick. It will take a few minutes.

4

Fold in the yoghurt and crushed raspberries gently.

5

Spoon into the prepared loaf pan and place in the freezer overnight.

6

TO SERVE: Take out the semifreddo and leave to stand at room temperature for about 10 minutes before unmoulding onto a serving platter. Serve in slices with the fresh berries and drizzle with the First Choice strawberry dessert topping

7

OPTIONAL: Spoon the semifreddo mixture into small individual moulds instead of a loaf pan. Unmould by dipping the moulds quickly into warm water and serve with berries and the First Choice strawberry dessert topping.