Photo: Alexander Maasch
Goats’ cheese semifreddo, apricots, raspberries and toasted quinoa
31 ingredients
30 min
Serves 4
openrecipes
If you don’t fancy making all the elements to this complicated recipe, the semifreddo makes a delicious dessert with cooled stewed fruits.
Estimated Nutrition (whole recipe, rough)
1487
Calories
47g
Protein
55g
Fat
202g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Honey | 1 tbsp (21g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g/9oz soft, young goats’ cheese
- 5 tsp full-fat milk
- 60g/2¼oz cream cheese
- ½ vanilla pod
- 3 free-range eggs
- 60g/2¼oz caster sugar
- ¾ bronze gelatine
- 250ml/9fl oz chilled double cream
- 350g/12oz raspberries
- ½ lemon
- 40g/1½oz caster sugar
- bronze gelatine
- 125g/4½oz quinoa
- 100g/3½oz caster sugar
- 250g/9oz fresh apricots
- ¼ vanilla pod
- 35g/1¼oz caster sugar
- 4 fresh apricots
- 1 lemon
- ½ vanilla pod
- 50g/1¾oz caster sugar
- 35g/1¼oz caster sugar
- 90g/3¼oz raspberries
- reserved apricot
- 40g/1½oz caster sugar
- 1 free-range egg white
- 32g icing sugar
- 32g plain flour
- 26g butter
- For garnish
- 1 punnet of honey cress
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes