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This refreshing Italian dessert is delicious and a great dessert to prepare when guests come over.
Start off by greasing 8 x 160 ml sized dariole moulds.
Pour the cream into a bowl and beat with the help of an electric mixer until firm peaks form.
Next, in a separate bowl, beat in the eggs, sugar and raspberry together till it becomes thick and creamy in texture. Make 2 batches of this mixture and fold in the cream gradually.
Put the frozen berries into a small bowl and crush slightly using a fork. Pour these crushed berries into the semifreddo mixture alongwith the almond nougat. Stir well together.
Next, pour this mixture into the dariole moulds and cover with a plastic wrap. Let them freeze in the refrigerator till they are firm.
In the meantime you can prepare the berry coulis, put all the listed ingredients into a pan and let it simmer and cook for 10 minutes. Keep stirring in between.
After this time period, let it cool off. Then pour this coulis into a grinder and blend till it is smooth, after this pass it through a sieve.
Unmould the semifreddo on a serving plate and drizzle the berry coulis on top.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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