Hansells Yoghurt inspired summer recipes

Semifreddo with yoghurt, honey, raspberry and pistachio

Ingredients:
4 egg whites
150 g of honey
450g of Hansells Thick & Creamy Natural Greek style Yoghurt
Juice of half a lemon
100 g of fresh or frozen raspberries
70 g peeled pistachios
150 g raspberries for decoration
 

Photo courtesy of The PR Shop

Method:
- Mix the yoghurt, honey and lemon.
 
- Beat the egg whites until stiff peaks form.

- Gently mix a few spoonful of the yoghurt mixture with the egg whites, then slowly add the remainder of the egg white, trying to keep the airiness.

- Fill 1/3 of the mixture in a cake tin lined with baking paper, layer with half the raspberries, then add the remaining mixture and top off with the remaining raspberries.

- Put in the freezer to freeze.

- Before serving, dip the bottom of the mould in hot water, turn the semifreddo onto a plate. Garnish with pistachios and raspberries.