Beetroot semifreddo
Ingredients
- 200g cooked beetroot, puréed
- 250g cream cheese
- 4 eggs
- 100g caster sugar
- 100ml double cream
Method
- Mix together beetroot purée, cream cheese, egg yolks, sugar and cream. Whip egg whites until they form peaks and fold into beetroot mix. Pour into a 500g loaf tin lined with clingfilm and freeze overnight.
