Vodka-soaked raspberries with semifredfo...?

[gremlin]

Got friends coming round at the weekend and I've made a light-ish dessert of pecan praline semifreddo. Nice though it is, I'm thinking it's a bit of an uninspiring plate. Thinking back to when we were in Prague many, many years ago and I had a dessert served with warm, vodka infused raspberries. It was bloody lovely. It must have helped me get plastered as I can't recall what they were served with.

What say the foodies? Soak overnight in Absolute vanilla and a bit of vanilla sugar (maybe a sugar syrup to make sure it's not grainy)? Should be sweet but carry the kick of booze.

Spoon next to the semifreddo and wait for spontaneous applause?

[Count Steer]

Sounds good to me.

[gremlin]

Sounds good to me.

Got four lonely-looking raspberries in a ramekin slowing getting pished on vodka and sugar.

I'll give it a few hours and see how they taste.

[Noggin]

Sounds awesome.

Although I did wonder why you were chopping Freddos in half and covering them with drunk raspberries!!!

Have googled, understand now!!

[gremlin]

Sounds awesome.

Although I did wonder why you were chopping Freddos in half and covering them with drunk raspberries!!!

Have googled, understand now!!

Lol!!!

Semifreddo is so easy, but really versatile as you can add any flavour. Crumbling in amaretti biscuits is a winner.

[Noggin]

Sounds awesome.

Although I did wonder why you were chopping Freddos in half and covering them with drunk raspberries!!!

Have googled, understand now!!

Lol!!!

Semifreddo is so easy, but really versatile as you can add any flavour. Crumbling in amaretti biscuits is a winner.

It does look good, might have to try it

[gremlin]

4 egg yols and 50g of sugar. Whisk until pale.

4 egg whites, whipped to stiff peaks.

500ml double cream whipped to soft peaks.

Fold it all in gently with whatever flavour you fancy, then bung it in the freezer. Move to the fridge about an hour before you eat it.

I like simple.

[Mr. Dazzle]

Do it with Chilis too, then fill them with praline.

Not even joking

[gremlin]

Hmmm. Not feeling the raspberries. Might knock up a blueberry almond tart. Make life difficult for myself.

[Count Steer]

Hmmm. Not feeling the raspberries. Might knock up a blueberry almond tart. Make life difficult for myself.

Hmm, maybe try 'em coulis style, simmer v gently (5mins absolute max) with a bit of clear honey, squeeze of lemon, stir in the voddy as it cools, pop in fridge overnight. Should burst the flavour a bit more. Works with blackberries too but their season seems to be over. Doesn't really need the voddy.

I'd guess just soaking them would take a few days at least to get the ol' osmosis going.

[KungFooBob]

https://www.iceland.co.uk/p/iceland-6-c ... 74503.html

Whip them out the freezer an hour before you want to eat them. Job, Jobbed.

[Mr. Dazzle]

I do actually have the book this recipe comes from, but it's right at the back of the cupboard

https://blog.chilliupnorth.co.uk/chilli ... d-chillis/

[Count Steer]

My go-to desert was Burgundy jelly - you can serve jelly with many things but it amused me to serve jelly and ice cream (with grown up jelly and proper vanilla ice cream) but it would be fun with Chantilly cream....or even ( ) aerosol cream and sprinkles.

[Mr. Dazzle]

I'm sure I've got a recipe for Brie/Camembert/Stinky French Cheese ice cream somewhere you know...