Bring some festive fun to your kitchen at Christmas with our Lemon & Scone Semifreddo!
Perfect for little hands to crumble scones and meringue nests into a creamy, citrusy treat. Pop the crumble mix in the oven, then let the freezer do the rest. A fun and festive dessert to whip up with the family, and guaranteed to impress your guests!
Overview
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Prep Time: 12.5 hours (12 hours chill time)
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Cooking Time: 10 minutes
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Serves: 6
Ingredients
300ml Double Cream
500ml Greek Yoghurt
320g Lemon Curd
1 Lemon
3 Meringue Nests
50g Honey
200g Raspberries
Scone Crumb:
4 Fruit or Plain Scones
50g Butter
200g Oats
100g Soft Brown Sugar
Method
1. Crumble the scones, leaving a few chunky pieces into a bowl. Add the oats, sugar and melted butter and mix together.
2. Spread the crumble mix onto a baking tray and bake in a pre-heated oven at 180°C for 10 minutes until golden brown. Leave to cool.
3. Line a 1kg loaf tin with cling film, leaving a 5cm overhang on all sides. Chill in the tin in the freezer while you make the semifreddo.
4. Zest the lemon.
5. Crumble the meringue nests.
6. In a large bowl, whisk the cream until it forms soft peaks. Gently fold in the yoghurt and lemon curd until well combined. Fold through the lemon zest and the crumbled nests and 150g of the scones crumb mix.
7. Spoon the mixture into the load tin and freeze overnight, or for a minimum 12 hours.
8. Turn onto a platter and remove the clingfilm. Top with more crushed meringue, scone crumb and drizzle with the honey.
9. Leave at room temperature for 10 minutes before cutting into slices and serving.
10. Serve with raspberries.
