SEMIFREDDO WITH DARLING SWEET BIRD’S EYE CHILI TOFFEE SPREAD
200g Bird’s Eye Chili Toffee Spread
4 large fresh eggs at room temperature, separated
500ml (2 cups) heavy cream
pinch of salt
Take about 75ml of the cream and combine with the toffee spread in a small pot over low heat ‘till dissolved and combined, stirring continuously. Switch off the heat as soon as the toffee spread is dissolved.
Combine with the egg yolks and vanilla.
In a second bowl whisk the rest of the cream ‘till soft peaks form.
Gently fold in with a metal spoon the egg yolk and toffee spread mixture
In a third bowl beat the egg whites with a pinch of salt until they form firm peaks.
Gently fold the cream mixture into the beaten egg whites and quickly scoop into a container, cover and freeze until you’re ready to eat it.
It goes extremely well with any kind of fruit.