SHOPPING LIST: Cooking Skills: Ice Cream 2, Chapter 3 (Semifreddo and Frozen Mousses)

Eggs with the British Lion mark, caster sugar, double cream, vanilla paste or extract, raspberries, mixed berries, dark chocolate (about 70%), salt, plain biscuits, a 900 g loaf tin, cling film or baking parchment, a thermometer, ramekins or small glasses.

Vanilla semifreddo (6 portions)
[ ] 3 Lion-marked egg whites
[ ] 100 g caster sugar
[ ] 300 ml double cream, well chilled
[ ] 1 tsp vanilla paste or extract
[ ] 1 900 g loaf tin, lined

Raspberry ripple semifreddo (6 portions)
[ ] 1 batch vanilla semifreddo mixture
[ ] 200 g raspberries
[ ] 2 tbsp caster sugar

Chocolate frozen mousse (6 portions)
[ ] 150 g dark chocolate (about 70%), chopped
[ ] 250 ml double cream, well chilled
[ ] 2 Lion-marked egg whites
[ ] 60 g caster sugar
[ ] 1 tsp vanilla extract
[ ] 1 pinch salt

Layered frozen parfait (4 portions)
[ ] 1 batch vanilla semifreddo mixture, or raspberry ripple mixture
[ ] 8 plain biscuits (such as digestives), crushed
[ ] 200 g mixed berries, washed (or cooked and cooled)
[ ] 1 tbsp caster sugar
[ ] 4 tall glasses

For the experiments
[ ] Extra eggs and cream
[ ] A second loaf tin or small tubs