Nadiya Hussain might just have created the perfect summertime dessert.
“This is my take on a summer pudding,” says the Bake Off star. “I like to use frozen berries that I’ve got stashed away from pick-your-own summer afternoons with the kids. This is a perfect way to use them up.
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Nutrition Facts
Summer fruit semifreddo
Amount Per Serving
Calories 548
Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 23g144%
Cholesterol 137mg46%
Sodium 185mg8%
Potassium 168mg5%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 32g36%
Protein 5g10%
Vitamin A 1671IU33%
Vitamin C 2mg2%
Calcium 144mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Summer fruit semifreddo
A delicious sweet treat that tastes as good as it looks
Servings: 6
Calories: 548kcal
Equipment
- 20cm round Pyrex dish
- Medium pan
- Sieve
- Bowl
Ingredients
- 400 g frozen mixed summer fruits
- 100 g caster sugar
- 3 tbsp water
- 7 slices of white bread (about 170g), crusts removed, halved lengthways
- 600 ml double cream
- 2 tbsp golden syrup
Method
- Put the frozen fruit, sugar and water into a medium pan and bring to the boil, then take off the heat. You don’t want the fruit to break down too much but you want to extract as much liquid as possible.
- Drain the fruit through a sieve, making sure to catch all the liquid in a bowl. Use the back of a spoon to push through as much liquid as possible. Then leave the liquid to cool completely.
- Line a 20cm round Pyrex dish with cling film.
- Dip each piece of bread quickly into the fruit juice mixture and place around the edge of the dish vertically, slightly overlapping each piece with the next to prevent leaking. Do this all around the edges – you should have one piece left. Break that piece down to size, then dip it in the fruit juice and place it in the base of the dish. Set aside.
- Whip the double cream to soft peaks, then add the golden syrup and mix well. Add the fruit and ripple through gently.
- Put the cream mixture into the lined bowl and spread it level on top. If any of the bread pieces come up higher than the top of the cream, simply fold them over. Cover the top with cling film and place in the freezer for three hours.
- To turn out, tip on to a plate and remove all the cling film. Cut into wedges and serve.
Nutrition
Calories: 548kcal | Carbohydrates: 49g | Protein: 5g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 137mg | Sodium: 185mg | Potassium: 168mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1671IU | Vitamin C: 2mg | Calcium: 144mg | Iron: 1mg
Nadiya’s British Food Adventure by Nadiya Hussain is published by Michael Joseph.
Try Nadiya’s grapefruit chicken stew with couscous.
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