Eggplant and raspberries

The last few days have flown by and I've barely turned my computer on - my Godmother left today to go back to California after a wonderful few days of catching up, fabulous meals, laughter, family memories and shopping til we dropped!

So it's Sunday again and time for another challenge over at Stamp With Us - a recipe challenge today with the following 'rules':
-No patterned paper
-Two ribbons
-Two stamps


I'm not usually a huge fan of purple (actually any fan of purple!) but I do like Elegant Eggplant and love it with Tempting Turquoise:


Recipe: (All Stampin Up unless stated)

Stamps - Seeing Spots/Cheer and Wishes
Ink - Tempting Turquoise/Elegant Eggplant
Card - Tempting Turquoise/Elegant Eggplant/Whisper White
Other - Turquoise and Elegant Eggplant ribbons/punches - scallop edge, corner rounder, circles/Swiss Dots Cuttlebug embossing folder

Don't forget to check out the Stamp With Us blog to see the other DT creations and for details on how to enter.

Remember the Raspberry Semifreddo I mentioned, here's a quick pic I took of it and the recipe too for anyone who wants to try it. It's a big dessert - too much even for a 2 lb loaf tin so great if you're having 8 - 10 for dinner, and the best thing is because it's an iced dessert you can prep it the day before!



Raspberry Semifreddo

Ingredients:
6 eggs
250g/9oz caster sugar
250g/9oz raspberries
750ml double cream

1)Whisk the eggs with the sugar in a heatproof bowl set over a pan of barely simmering water until thickened.
2)Remove from the heat and continue whisking until completely cool
3)Mash the raspberries in a shallow dish
4)Stifly whip the cream and stir in the egg mixture and mashed raspberries
5)Line a rectangular loaf tin with cling film. Pour in the mixture and smooth the surface. 6)Put in a freezer overnight. Turn out and remove the cling film.

Thanks for visiting today!!

Kate x