Coffee
Alter the recipe by omitting the raspberries and adding a half a shot of espresso coffee or a tablespoon of instant coffee added to one tablespoon of boiling water. Add half the coffee to the egg mixture very slowly whilst whipping (closer to the end of the process whilst still heating but before cooling down) and half to the cream mixture, once you are at the end of the beating. Use only the smallest amount of watery liquid or it will upset the mix.
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White Chocolate and Macadamia
Always a favourite combination... melt about 50 grams of white chocolate and allow to cool, add this to the cream toward the end of the whipping and then throw in about 100 grams of slightly crushed macadamias to the egg mixture once cooled, before you add the cream and fold through gently. (obviously omit the raspberries!)
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Double Chocolate
Everyone loves chocolate ice cream so to make a lovely rich Chocolate semifreddo for something a littel different, omit the raspberries from the recipe. Melt 50 grams of dark chocolate then allow to cool, add to this 1 tablespoon of cocoa powder (sifted) and stir gently, add this mixture to the cream at the end of the whipping and beat through. To add even more chocolate and some texture you can add some chocolate chopped roughly into pieces if you like.
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Pistachio and Fig
A more contemporary and grown up version of semifreddo, this combination is perfect for a dinner party. Omit the raspberrries from the recipe. At the end of the recipe, add 100 grams roughly chopped pistacho's and 50 grams roughly chopped dried figs and fold through.
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members pinterest page
Let the other members of Sew Craft Cook see what you've been up to... Send me photo's of your own projects, they can be inspired by Sew Craft Cook projects or something you made up yourself or have inspiration from anywhere you like... Email them to me [email protected] and I'll post them on your very own members page - there's a few on there now, see here http://www.pinterest.com/sewcraftcookau/members-page/
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