Choc Hazelnut Semifreddo

Method

  1. Preheat oven to 180°C (or 160°C fan forced). Grease and line a brownie tin with baking paper.
  2. Prepare and bake cake mix to packet directions. Remove from oven and let sit for 5-10 minutes before carefully turning out on to a wire rack. Slowly peel away baking paper, then leave to cool.
  3. Meanwhile make the coulis by placing raspberries, caster sugar and water in a saucepan and simmer over medium heat until sugar has dissolved.
  4. Remove from heat and carefully purée with stick mixer until smooth. Using a fine strainer, strain coulis mixture into a bowl. Discard seeds. Transfer bowl of raspberry coulis to fridge and leave 1-2 hours.
  5. To construct the semifreddo, remove the chocolate gelato from the freezer and allow to soften slightly. Meanwhile, line a loaf tin with cling wrap, allowing extra over all sides.
  6. Press hazelnut gelato into bottom of loaf tin, making it as smooth and flat as possible. Cut vanilla cake to fit into loaf tin – 2cm high – and place on top of hazelnut gelato.
  7. Repeat with chocolate gelato and another layer of vanilla cake. Fold cling wrap to cover the semifreddo.
  8. Place on a baking tray in the freezer with something slightly heavy on top, to condense the semifreddo down. Freeze for 2 hours.
  9. Remove semifreddo from fridge and carefully turn upside down into a serving platter. Gently peel off cling wrap.
  10. Drizzle with raspberry coulis and decorate with fresh raspberries. Slice and serve immediately.

RECIPE: courtesy of Jeanette, ALDI Test Kitchen