Beetroot semifreddo   Print 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. 3.5.3208