appetite magazine
Beetroot semifreddo
 
 
Ingredients
  • 200g cooked beetroot, puréed
  • 250g cream cheese
  • 4 eggs
  • 100g caster sugar
  • 100ml double cream
Method
  1. 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.
Recipe by appetite magazine at https://www.appetitemag.co.uk/beetroot-semifreddo/