Nicole Dupper, the executive chef at Imibala Restaurant and Deli in Somerset West, has cooked for the world’s great and famous, from Margaret Thatcher to actor Michael Caine. For Nicole food is all about sharing knowledge and tastes…
- 350g fresh or frozen raspberries
- 3 eggs
- 2 extra egg yolks
- 1 vanilla pod, split
- 22g castor sugar
- 435ml cream, whipped
- In a food processor blend raspberries until smooth and set aside. Combine the eggs, sugar and vanilla in a heatproof dish and whisk over a pot of warm water until pale and creamy. Remove from the heat and whisk until cold. When cold carefully fold in the whipped cream.
- Layer berry pulp and semifredo mixture in two loaf tins lined with clingwrap. Cover with clingwrap and freeze until needed.
- To serve, use a warm knife to cut logs into portions. Serve with white chocolate curls and fresh raspberries.
Wine suggestion: Paul Cluver Noble Late Harvest