Tyrolean recipes - farm recipes
Dessert
Blackcurrant semifreddo
ingredients ( For 1 loaf pan )
200 g blackcurrant jelly
50 g icing sugar
juice and zest of 1 lemon
15 ml rum
400 ml cream (whipped)
preparation
Mix the blackcurrant jelly, icing sugar, juice and zest of the lemon and rum in a bowl. Beat the cream until still and gently fold into the mixture. Finally, line the tin with cling film and pour in the mixture. Cover with cling film and place in the freezer for 6 hours. Cut into slices and serve.
Have fun cooking
Erika Hilpold
Farmer at ’Villscheiderhof‘ near Brixen, a ’Red Rooster‘ farm and inn
printwww.redrooster.it
