White Chocolate Semifreddo with Raspberries and Pistachios Annabel Langbein


  1. Line the base and sides of a 6-8 cup loaf pan with baking paper, leaving an overhang on either side so the frozen mixture can be easily lifted from the container.
  2. Place white chocolate and cream in a pot and warm gently until the chocolate has softened (1-2 minutes). Stir to fully melt chocolate then remove from heat and cool.
  3. Beat egg whites in a clean bowl using a very clean electric beater and gradually adding sugar until stiff peaks form when the beater is lifted from the bowl.
  4. Add fully cooled chocolate mixture, vanilla and lemon juice to beaten egg whites and fold gently until evenly incorporated. Gently fold in the fresh or freeze-fried raspberries.
  5. Pour into prepared tin, smooth the top, fold in the baking paper edges to cover and freeze until solid (at least 6 hours).
  6. Serve garnished with berries and chopped pistachios.


Recipe as appeared in NZ Herald Canvas Magazine Saturday 15th June 2019


White Chocolate, broken into peices 250g
Cream 1 Cup
Egg Whites 4
Caster Sugar 1/4 Cup
Vanilla Extract 1 Tsp
Lemon Juice 2 Tbsp
Raspberries 1 Cup

Raspberry Coulis

Place berries in a large saucepan. Add sugar, water and lemon juice and bring to a simmer.

Blend cornflour with water to make a smooth paste and add to berries.

Bring mixture to the boil, stirring constantly to prevent it catching on the bottom. Cook for 5 minutes. Refrigerate in an airtight container for up to 4 weeks.

This mixture can also be blended to make a purée. We prefer it thick and more natural looking.

Recipe from the Food Show website – supplied by Chef Kim Evans


Raspberries - Fresh or Frozen 4 Cups
Caster Sugar 1/4 Cup
Water 3/4 Cup
Lemon Juice of 1
Cornflour 2 Tablespoons
Water 2 Tablespoons

Victoria Sponge Cake


Preheat oven to 180°C bake.

Beat 4 egg whites with 1 tablespoon of boiling water until stiff.  Add White Sugar slowly. Beat until dissolved. Mix in yolks one at a time.

Put flour in a cup, fill up the rest with cornflour. Sift into the sugar and egg mixture with baking powder. Fold in.

Divide mixture between two 20cm sponge tins and bake for 20-25 minutes.

Drop sponges on bench when taken out of oven. When cool sandwich together with cream and jam and fresh raspberries. Then cover with more cream, decorate with a generous amount of raspberrries and sprinkle with Icing Sugar.

Recipe from Chelsea Sugar website https://www.chelsea.co.nz/browse-recipes/never-fail-sponge/


Eggs 4
Boiling Water 1 Tbsp
Sugar 3/4 Cup
Plain Flour 1 Tbsp in 1 Cup
Cornflour Fill up Cup above
Baking Powder 2 Tsp
Cream 500ml
Raspberry Jam To spread in middle
Fresh Raspberries Be Generous!!

Raspberry Yoghurt Iceblocks The perfect way to cool the kids down on a hot summer's day with this tasty, and healthy, treat

We’ve used frozen raspberries but you could use any type of frozen, or fresh, berry that you have.


In a small bowl soak the berries with lemon juice and 1 1/2 Tablespoons of the honey, give them a little crush with a fork.  Place a heaped teaspoonful of this mixture in the bottom of each iceblock mould.  Mix yoghurt and remaining honey in another bowl and fold in remaining berry mixture.  Split this mixture between the moulds and insert iceblock stick into each. Freeze overnight.

You could also use any other types of frozen or fresh berries that you may have.

These will keep for up to 1 week in your freezer.

Makes 4-6





Frozen raspberries 200g
Plain greek yoghurt 1 cup
Honey 3 1/2 Tablespoons
Lemon Juice of 1/2

Frozen Berry Dessert

This quick and easy treat is cross between an ice cream and a sorbet. Delightfully refreshing and totally guilt free!


Add both ingredients to a food processor and blend until smooth. Freeze for 3-4 hours before serving.

Serves 2.



Frozen Raspberries 1 Cup
Frozen Bananas 1 Whole, peeled

Double Chocolate & Raspberry Brownies

The richness of the chocolate, combined with the delicious taste of raspberry throughout makes this brownie a real winner. 


Preheat oven to 180 degrees C. Grease a 20cm x 30cm rectangular pan, line base and sides with baking paper, extending paper slightly over sides.

Stir dark chocolate and butter in a large heatproof bowl over a large saucepan of simmering water until smooth. Add sugar and mix well. Remove from heat, stir in eggs, then sifted flour, raspberries and white chocolate.

Spread mixture into prepared pan, bake 30 minutes. Cool brownie in pan before cutting.


Prep & cook time 40 mins




Dark chocolate, chopped coarsely 250g
Butter, chopped coarsely 150g
Caster sugar 1 cup
Plain flour 1 1/2 cups
Eggs, beaten lightly 3
Frozen raspberries 155g
White eating chocolate, chopped coarsely 125g

Raspberry Panna Cotta

This Panna Cotta is an easy way to impress your guests and tastes divine! Serve in 6-8 individual moulds such as dariole moulds available from kitchen supply stores, coffee cups, small drinking glasses or even muffin tins, although it is easier to have each mould separate when it comes time to plate up. You can also serve directly in pretty glasses and then don’t have to turn them onto plates when serving.


Using your food processor puree your raspberries and strain through a fine strainer. Use only the puree (not the seeds) and place 1 Cup in a saucepan.

Sprinkle gelatin powder over the puree and leave for five minutes, then heat over a low heat until the gelatin dissolves, stirring constantly. Whisk the cream, sugar and milk into the puree mixture and heat until just warm, and sugar is dissolved. Strain into a large jug. Strain again and pour evenly into serving moulds.

Refrigerate for 4 hours or until set covering the tops with plastic wrap or for a more environmentally friendly option use reusable silicon covers or bees wax wraps. Don’t let them touch the dessert inside.

Can be prepared up to 1 day ahead. Serve with fresh or frozen raspberries


Raspberries 2 Punnets
Cream 2 Cups
Gelatin 1 Tbsp
Milk 1 Cup
Caster Sugar 6 Tbsp

Chocolate Mousse with Raspberries

This mousse is quick, easy and tastes oh so decadant.  Serve as one large mousse to share or in individual moulds or nice glasses.


In a microwave melt the chocolate, 1/4 cup of water and the butter until the chocolate and butter are melted (best in 30 second bursts). Stir until smooth. Cool for 10 minutes.

In a small saucepan whisk egg yolks, sugar and remaining water. Turn on heat and cook (while stirring) over medium heat until mixture is thick enough to coat the back of a metal spoon. Remove from heat and whisk in chocolate mixture.

Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold into whipped cream. Spoon into decorative bowls. Refrigerate overnight and decorate (generously) with beautiful fresh Raspberries.

Makes 6-8 servings.


Semi-sweet Chocolate 225 grams
Water 1/2 cup (divided)
Butter 2 tablespoons
Egg Yolks 3
Sugar 2 tablespoons
Cream, Whipped 1+ 1/4 cups

Raspberry Detox Water

Kickstart your healthy eating with this refreshing and detoxifying refresher


Grab your favourite glass and squeeze in half a lemon. Add a handful of fresh raspberries. Top with filtered water and infuse for at least an hour. Add mint leaves and enjoy!


Lemon Juice & Slices
Filtered water
Raspberries A handful
Mint leaves

Maungatapere Mess

Black pepper meringue, fresh whipped cream and delicious fresh berries. If you’re not feeling brave, just leave out the black pepper. The meringue can be made ahead of time and stored in an air-tight container, then assembled just before you need to serve.


Preheat oven to 80 degrees celcius. Line a baking tray with baking paper or a non-stick mat. Using an electric mixer, whisk egg whites until soft peaks form. Gradually add caster sugar to the egg whites, a tablespoon at a time, whisking well between each addition. Once all caster sugar has been added, continue whisking on high for 3 minutes or until mixture is thick and glossy. Fold in sifted icing sugar and black pepper until well combined.

Pipe or dollop tablespoonfuls of mixture on to the lined baking tray. Place in the centre of the oven and bake for 90 minutes, or until meringue easily lifts off the baking paper.

To assemble:

Whip cream to soft peaks and put on the bottom of a large dessert dish. Place crushed meringues on top then fresh berries. Garnish with slivered almonds and freeze dried raspberries. Or layer meringue, cream and berries in glasses and serve individually.




Egg Whites 3
Caster Sugar 1/2 Cup
Icing Sugar 1/2 Cup
Ground Black Pepper 1/2 tsp
Cream 500mL
Fresh Berries (Any combination of our delicious berries will do) 3 Punnets
Slivered toasted almonds, freeze-dried raspberries to garnish