What would Easter be without chocolate? Surprise loved ones by making these Easter eggs filled with semifreddo – a soft ice cream for a special treat.
Below, we show you how to make this easy recipe step-by-step.
PREPARATION TIME: 30 minutes
For the Vanilla Semifreddo Eggs:
For the Chocolate Semifreddo Eggs:
To make the Vanilla Semifreddo Eggs: In a small casserole, bring water (about 4cm deep) to a boil, then reduce to a simmer. Place the eggs, vanilla powder and caster sugar in a heatproof bowl over the casserole and whisk until light and fluffy. Take off the heat and allow to cool.
Whisk the cream until stiff and fold into the egg mixture. Boil water in a saucepan, then turn down to a simmer. Break the chocolate into pieces and place into a heatproof bowl over the saucepan to melt.
Use the melted chocolate to brush the Easter Egg moulds. Refrigerate until hard and repeat the process three more times.
Spoon in the semifreddo and freeze overnight. Unmould and stick the two halves together (they will automatically stick). Decorate with melted chocolate and keep in the freezer until needed. Serve in a Le Creuset Egg Tray.
Click here for the rest of the recipe, to see how to make the Chocolate Semifreddo Eggs.
Congratulations to the following winners, who have each won a Le Creuset Egg Tray, valued at R295*:
– Ayakha Jonas
* Winners have been notified directly