Come Dine With Me recipes Raspberry and turon semifrio recipe

Greg Basire's menu

Date Published:

20/05/2009

This Spanish inspired recipe had Greg Basire's Come Dine With Me West London guests shouting 'Olé!'

1. Beat the egg yolks in a large bowl until smooth. Put the sugar in a pan with just enough water to cover. Bring to the boil and test with a sugar thermometer until it reaches the 'softball' stage (240°C). Take great care because the sugar syrup will be extremely hot.

2. Slowly pour the sugar syrup into the egg yolks, whisking constantly until the mixture is cool and thick. In a clean bowl, whisk the egg whites until stiff, then fold in the egg yolk mixture. Fold in the mascarpone and turon or nougat.

3. Pour half of the mixture into six small pudding moulds, ramekins or mini basins, lined with cling film and drop 3-4 raspberries on top. Pour the rest of the mascarpone mixture over the raspberries. Cover the moulds with cling film and freeze for 6-8 hours.

4. To serve, loosen the puddings with a round-bladed knife and turn out onto small plates. Scatter with a few more raspberries and serve.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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