An Italian frozen mousse that is, in short, life-changing. The silky dessert has a ‘half frozen’ texture (as the name semifreddo suggests), so slice and serve quickly. 

Chocolate semifreddo log  

Serves 8-10 

Ingredients

1 ½ cups (375ml) cream, whisked to stiff peaks
4 extra-large eggs, separated cup
⅔ (145g) castor sugar
2 Tbsp (30ml) hazelnut liqueur (optional)
200g dark chocolate
250g chocolate hazelnut spread   

For topping  

Whipped cream (optional)
Toasted hazelnuts 
Chocolate shards  

Method

1. Place a small pot filled halfway with water over medium heat. Place a glass or metal bowl that fits snugly on top to create a Baine Marie or water bath. Bring water to a simmer, ensuring water won’t touch the bowl’s base. 
2. Place egg yolks, sugar and half the sugar in a glass bowl.
3. Whisk for 8-10 minutes using an electrical hand-held whisk, or until mixture has tripled in volume and reaches ribbon stage. The bowl should never be too hot to handle, so remove from heat as needed. 
4. Whisk together melted chocolate and hazelnut spread until smooth, heating if needed. 
5. Whisk together chocolate and egg yolk mixture. Should the mixture turn clumpy or seize, add 1 Tbsp tepid water at a time while whisking vigorously until smooth.
6. Whisk egg whites to stiff peaks, then add remaining sugar in 2-3 batches while whisking for 8-10 minutes.
7. Fold meringue into chocolate-egg mixture using a large metal spoon.
8. Pour into a 23x10cm loaf tray lined with baking paper or cling wrap. Freeze for a few hours or overnight.  
9. To unmould, rub a warm cloth along the outsides
   of tin to warm edges, and invert on a serving platter. 
10. Spoon whipped cream on top, if using, and top with nuts and chocolate shards. Slice and serve immediately. 

Good to know
‘Ribbon stage’ is reached when sugar and eggs are whisked together at high speed for a long time. The texture becomes thick and spongy, color is pale, and most importantly, when a spoon of the mixture is lifted, it falls down in one long ribbon, with breaking.

Recipes & styling: Liezl Vermuelen 

Photographs: Zhann Solomons 

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Show off this Christmas with frozen desserts that have ‘zero chill’ and don’t hold back.  This frozen raspberry ripple cake will be the highlight of your festive feast.

Frozen raspberry ripple cake 

Serves 12-15  

The meringue that enrobes this cake will insulate the ice cream, keeping it frozen for longer so you can make a dramatic entrance with your dessert.  

Ingredients

1 large packet (350g) frozen raspberries
2 Tbsp (30ml) honey
1½ tubs (about 2.5L) vanilla ice cream 
2 boxes (500g) vanilla cake premixes + ingredients listed on the box
Raspberries and edible gold shimmer, for serving  

For the meringue topping  

5 egg whites
1¼  cup (275g) castor sugar 
Seeds from ½ vanilla pod  

Method

1. Remove ice cream and raspberries from freezer to soften for 8-10 minutes. 
2. Blitz frozen raspberries and honey until smooth, using a jug blender or stick blender. 
3. Ripple berries through softened ice cream, careful not to overmix in order to retain a marble effect. 
4. Line two ice cream tubs with cling wrap and divide ice cream between two tubs. Flatten tops and freeze for 3-4 hours or until solid. 
5. Prepare cake batter according to packet instructions. 
6. Pour into a 20cm square cake tin lined with baking paper. Bake as per packet instructions. Cool completely.
7. Cut the tops off cake to create a flat surface. Using the lid of ice cream tub as a guide, cut cake into rectangles.
8. Unmould prepared ice cream and place each on top of a cake, then stack cakes on top of each other. Gently squeeze to secure and return to freezer overnight.
9. To make the meringue, whisk egg whites and salt until stiff peaks form using an electrical whisk. Add sugar one heaped tablespoon at a time, whisking continuously until glossy and stiff peaks form (this can take about 12-15 minutes). To test if it’s ready, rub some mixture between your fingers to check all sugar granules are dissolved.  
10. Remove the ice cream cake and place it on a serving platter.
11. Cover cake all over with the meringue.
12. Serve topped with raspberries and a dusting of gold shimmer.  

Cook’s note
Prepare meringue just before serving for best results. You can also store the meringue iced cake in the freezer for up to 6 hours, which will result in a slightly stickier coating.

Recipes & styling: Liezl Vermuelen 

Photographs: Zhann Solomons 

Also read: 5 Festive trifle recipes you have to try

The post Frozen raspberry ripple cake  appeared first on MyKitchen.

We know what a rush school mornings can be! At least breakfast will always be sorted with these prep-in-advance frozen yoghurt fruity pops.

SERVES 2–4 // COOKING TIME 20 min, plus freezing time

INGREDIENTS
2 cups frozen fruit
Flavourings (see below)
¼ cup plain yoghurt
2 tbsp honey
1 tsp lemon juice

METHOD
1. Blend all the ingredients until creamy. Scrape down the sides of the blender to ensure there are no lumps left.
2. Pour into empty yoghurt tubs or cups and place in the freezer.
3. Once yoghurt is semi-frozen, remove from freezer and insert a lolly stick into each container. Return to the freezer overnight or at least 6 hours.

Yoghurt becomes even yummier when you add your own flavours! Pick and choose your favourite:

Banana split
2 cups frozen banana
¼ cup cacao powder
2 tsp vanilla essence

Pina colada
2 cups frozen pineapple
¼ cup coconut
2 tsp vanilla essence

Berrylicous
2 cups frozen strawberries, raspberries or blackberries

Mango treat
2 cups frozen mango
Zest of 1 lime or lemon

Recipe: Dalene Bosman
Styling: Andrea Kühn
Photography: Andreas Eiselen // HMimages.co.za

And something for the grown-ups… Our yoghurt and chia seed breakfast puddings!

The post Cooking with kids: Frozen yoghurt fruity pops appeared first on MyKitchen.

From guac to avo on toast, there endless delicious options for avo! Be adventurous this summer with these avocado, strawberry and coconut lollies.

MAKES 8 // COOKING TIME 20 min, plus overnight

INGREDIENTS
2 avocados, peeled and cubed
Handful mint
2 tbsp lemon juice
250 ml double-cream yoghurt
250 ml coconut milk
2 tbsp honey
10 strawberries, roughly puréed

METHOD
1. Blend avos, mint and lemon juice until smooth.
2. Mix yoghurt, coconut milk and honey. Reserve 100 ml of this mixture. Stir the rest into the avocado mixture.
3. Pour into the lolly moulds in this order: 2 tbsp berry purée; 3 tbsp avo mix; 1 tbsp coconut milk mix.
4. Insert a stick into each mould. Place in the freezer overnight.
5. To serve, leave lollies out of the freezer for 5 minutes to make them easier to remove from moulds.

Recipe: Ripe For You
Styling: Diane Heierli
Photography: Christoph Heierli

Keen to try more exciting avo recipes? Make our fudgey date and avocado brownies!

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We could never say ‘no’ to dessert for breakfast, especially when it’s filled with the sweet tropical flavours of this frozen banana breakfast tart with shaved pineapple and coconut.

SERVES 8 // COOKING TIME 35 min, plus 4 hours freeze time

INGREDIENTS
For the base
1 cup desiccated coconut
1 cup oats
½ cup almond butter
¼ cup honey
1 tsp vanilla essence
For the filling
3 chopped and frozen bananas
1 chopped and frozen pineapple
1 cup coconut milk
To serve
½ pineapple, shaved
¼ cup shaved coconut
1 tbsp desiccated coconut

METHOD
For the base
1. In a bowl, combine all the ingredients.
2. Press the mixture into a 20 cm cake tin and freeze for 1 hour.
For the filling
1. In a food processor, blend all the ingredients.
2. Pour on to the base and freeze for 3 hours, until set.
To serve
1. Decorate the tart with the pineapple and coconut, and serve immediately.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen/HMimages.co.za

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You can save these lovely watermelon and tequila slushies for a sunny day by the pool. Or you can do what we would do and enjoy their deliciousness no matter the weather!

SERVES 2 // COOKING TIME 2 hours 25 min

INGREDIENTS
4 cups chopped, seeded watermelon
3 tbsp brown sugar
3 tbsp boiling water
¼ cup white tequila
Zest and juice of 2 limes

METHOD
1. Freeze 3 cups of the watermelon. Refrigerate 1 cup.
2. Dissolve the sugar in the water and allow to cool.
3. Blend all the ingredients.
4. Serve garnished with extra watermelon slices and lime zest.

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