Green Pea Soup
Vibrant in colour and subtle in flavour. A lovely summer starter for lunch or dinner
Recipe and image from Homemade: simply delicious food by Anna Gare, published by Fremantle Press.
Photographer Robert Frith.
Melt the chocolate and butter in a microwave. Stir the mixture until it is smooth. Let it cool a little.
Add the spices, egg yolks, liqueur, ginger and Turkish delight. Mix together.
Beat the egg whites to form soft peaks and then gradually add the sugar and continue beating until the sugar has dissolved.
Beat the cream until it is just firm.
Gently fold the egg whites into the cream.
Fold half of the egg white and cream mixture into the chocolate mixture until well combined. Gently fold in the remaining egg white and cream until there are no streaks.
Spoon the mixture into a 30 cm rectangular dish or tin lined with a few layers of cling film. Tap the dish on the table to remove any air bubbles. Cover the dish with cling film and freeze the semifreddo for 3 hours, until set.
Turn it out of the dish, and slice to serve.
Vibrant in colour and subtle in flavour. A lovely summer starter for lunch or dinner
I just know this will be the recipe my kids take with them when they leave home. It’s a great informal Friday-night…
These are the easiest and quickest of biscuits with a lovely hint of spice
Eat it warm, straight from the oven in the winter, or serve it cold as a colourful addition to a summery feast.
Inspired by my own personal collection of vintage dresses and servingware collected over the years The Anna Gare Range fuses quality design with trendy prints and colours to bring you a zesty range of kitchen essentials.