Title: Semifreddo Ice Cream
Categories: Ideal, Home, Cooks
Yield: 1 servings

225 g Red berry fruit
3 tb Liqueur of your choice
300 ml Double cream
50 g Icing sugar
115 g Roughly crushed meringue
225 g Red berry fruit to decorate

Line the base of a 20cm wide spring form mould with non-stick baking paper.
Pur‚e the fruits in a blender and sieve to remove seeds. Stir in the
liqueur. Whip the cream with the icing sugar to hold its shape. Fold in the
fruit puree and the meringue.

Spoon the mixture into the prepared tin, press into the corners and smooth
the top level with the back of a spoon or a palette knife. Cover and freeze
for at least 6 hours.

Turn out on to a chilled plate, remove the paper and decorate by scattering
the remaining fruit on top. Serve immediately cut into wedges.

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