Frosted gooseberry and mint semifreddo

Frosted gooseberry and mint semifreddo

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  • 4 to 6
  • Easy
  • 25 minutes, plus chilling time
  • Four Cousins Natural Sweet Rosé


  • 600 g gooseberries
  • 4 free-range eggs, separated
  • 2 T icing sugar
  • 2 cups cream, whipped
  • Mint leaves, for serving
  • 1 free-range egg white
  • 50 g caster sugar

Cooking Instructions

Blend the gooseberries until smooth and drain to remove the excess juice.
In a bowl, whisk together the egg yolks and icing sugar until fluffy.
In a separate bowl, whisk the egg whites until stiff peaks form.
Fold the egg-yolk mixture and drained gooseberries along with the cream into the egg whites to combine.
Spoon into individual glasses and freeze.
Just before serving, remove from the freezer to soften slightly.
Dip the mint leaves into egg white, coat in caster sugar and then use to garnish.

Per serving: 2357.6 kJ, 11.5 g protein, 43.5 g fat, 35.6 g carbs

TASTE’s take:
This iced dessert has the creamy texture of ice cream but doesn’t need to be churned.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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