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Yoghurt Semifreddo with Cranberry Crunch

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Preparation info
  • For 1 cake tin or

    10–12

    people
    • Difficulty

      Medium

Appears in

By Yvette van Boven

Published 2011

  • About

Ingredients

For the Semifreddo

  • 150 g (5 oz/ 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

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