Ingredients for Raspberry Semifreddo
- Frozen Unsweetened Raspberries
- Egg Yolks
- Grand Marnier
- Milk
- Vanilla
- White Sugar
- Semisweet Chocolate
- Whipping Cream
- Seedless Raspberry Jam
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How to Make Raspberry Semifreddo
- In a blender or food processor, puree 1 cup of raspberries until smooth. Strain through a fine-mesh sieve if desired for a smoother texture.
- In a medium bowl, whisk together the raspberry puree and 1/2 cup of sugar until well combined.
- In a separate bowl, beat the heavy cream until stiff peaks form.
- In another bowl, beat the mascarpone cheese until smooth and creamy.
- In a separate bowl, whisk the egg yolks until pale yellow. Gradually whisk in the sugar, followed by the vanilla extract.
- Gently fold the egg yolk mixture into the mascarpone cheese until combined.
- Gently fold in the whipped cream until just incorporated. Be careful not to overmix.
- Finally, gently fold in the raspberry mixture until evenly distributed.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold in the egg whites into the raspberry mixture until just combined.
- Pour the mixture into a loaf pan (approximately 9x5 inches) or individual ramekins.
- Cover the pan with plastic wrap and freeze for at least 4 hours, or preferably overnight, until firm.
- Before serving, let the semifreddo sit at room temperature for about 10-15 minutes to slightly soften.
- Garnish with fresh raspberries and/or raspberry coulis before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
61g
Fat
127g
Carbs
9g
