Name: Yoghurt Semifreddo with Cranberry Crunch
Yield: For 1 cake tin or 10–12 people
Ingredients: 3 egg yolks; 150 g (5 oz/⅔ cup) sugar; 200 ml (6 fl oz/¾ cup) milk; 1 vanilla bean, seeds scraped; 200 ml (6 fl oz/¾ cup) thick cream; 200 ml (6 fl oz/¾ cup) yoghurt; 100 g (approx. 4 oz/½ cup) brown sugar; cranberries (craisins) reserve some for the garnish); 50 g (approx. 2 oz/⅓ cup) plain (all-purpose) flour; 100 g (approx. 4 oz/1 stick) butter; 50 g (approx. 2 oz/½ cup) oatmeal

Preparation info

For 1 cake tin or
10–12
people

Difficulty
Medium

Appears in

Home Made

By Yvette van Boven

Published 2011

About

Ingredients

For the Semifreddo

150 g (5 oz/⅔ cup) sugar
3 <

Method

First make the crunch. Heat the oven to 180°C (350°F/Gas 4).

Combine all ingredients in a food processor and blitz into a crumbly dough. Spread over a baking sheet lined with baking paper and press into a flat cake. Bake for 20–25 minutes until crisp and golden brown. Leave to fully cool.

Cover a cake tin with plastic wrap and allow the edges to hang over the tin. Beat the sugar