Raspberry Chocolate Semifreddo
This Raspberry Chocolate Semifreddo is a dreamy frozen dessert that feels elegant but is wonderfully simple to make. It starts with a silky vanilla base, light, creamy, and airy, thanks to whipped cream gently folded into the egg mixture. The base is layered with homemade raspberry sauce and ribbons of chocolate ganache.
Ingredients
Semifreddo Vanilla Base
- 2 eggs
- 1/2 cup (100g) sugar
- 2 tsp (10g) vanilala bean paste
- 1/4 tsp (1g) salt
- 1 ¼ cup (300g) whipping cream , chilled
Raspberry Sauce
- 9 oz (250g) raspberries , fresh or frozen
- 1/4 cup (50g) sugar
- 1 tbsp (15g) fresh lemon juice
Chocolate Ganache
- 2 oz (60g) semisweeet chocolate
- 1/4 cup (60g) whipping cream
Instructions
Prepare the raspberry sauce.
- Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat.
- Bring to a boil and cook for about 5 minutes or until thickened.
- Remove from heat and sieve to remove seeds. Let cool completely.
Prepare chocolate ganache.
- Place the chocolate and cream into a medium heaptproof bowl.
- Melt over a bain-marie. Set aside to cool slightly.
Prepare the vanilla base.
- Line with plastic wrap a 8½ x 4½-inch (1 liter capacity) loaf pan. Set aside.
- In a heatproof bowl, whisk the whole eggs, sugar, salt and vanilla until combined.
- Set the bowl over a bain-marie (simmering pot of water) and whisk constantly for about 5–7 minutes, until the mixture becomes pale, thickened, and slightly warm to the touch (about 70–75°C / 160–170°F).
- Remove from heat, and let it cool to room temperature.
- In a separate bowl, whip the cold whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cooled vanilla mixture in batches, keeping as much air as possible.
- Transfer a bit less then a third to the prepared pan.
- Add spoons of raspberry sauce and chocolate ganache in a scattered pattern.
- Repeat the layering with more vanilla base, raspberry sauce, and ganache until all the components are used up, finishing with a layer of vanilla base on top.
- Cover the pan with plastic wrap and freeze for at least 6 hours, preferably overnight.
- When ready to serve, invert onto a serving platter and remove the plastic wrap.
- Garnish with fresh raspberries.
- Cut the semifreddo into slices, and serve with remaining raspberry sauce, chocolate curls and fresh raspberries.
Video
Nutrition
Serving: 1 serving out of 8Calories: 275kcalCarbohydrates: 30gProtein: 3.1gFat: 17.5gSaturated Fat: 10.4gCholesterol: 91mgSodium: 106mgPotassium: 135mgFiber: 2.5gSugar: 25.8gCalcium: 47mgIron: 1mg