Raspberry Semifreddo Recipe for Summer
Nothing beats a frozen fruit dessert in summer. But you don’t have to stick to just ice cream and popsicles. This raspberry semifreddo recipe uses fresh raspberries to create a light and creamy Italian dessert.
What is Semifreddo?
Semifreddo is a dessert with an intimidating name but incredible simplicity. In fact, we think you’re going to love just how easy it is to make this icy, refreshing treat.
The name of this Italian dessert means semi-frozen or half-frozen. It’s a creamy custard, made with similar ingredients to ice cream but it isn’t churned like ice cream. It also feels less cold on the tongue when you’re eating it, which is a unique sensory pleasure. The New York Times calls semifreddo ice cream’s chic cousin.
It is made with a custard base like many ice cream recipes but the prepared semifreddo custard is often poured into a loaf pan for freezing. This is so it can be sliced once it’s frozen for a cake-like presentation.
How do you make a semifreddo?
You don’t need an ice cream maker to prepare this Italian ice cream. But you will need to assemble a few pieces of equipment before you start making semifreddo.
Equipment
- Blender – you will need to puree the fresh raspberries along with the Champagne. A good blender will make quick work of this task.
- Stand mixer – You’re going to need to beat the egg whites until just foamy. This could be done by hand but it’s quicker with an electric mixer. But more importantly, you need to whip the cream to soft peak stage. You want to do this quickly because it is important to keep the cream cold.
- Candy thermometer – The easiest way to tell if the sugar mixture is ready is with a thermometer.
- Loaf pan – Line your loaf pan with plastic wrap and chill it while you prepare the semifreddo.
This creamy dessert is easy to make by following the steps below. However, there are a few things to keep in mind to make a successful semifreddo at home.
First of all, make sure the beaters and metal bowl used to whip your egg whites are completely clean and dry. You only need to whip the eggs until they start to stiffen. Then you can store them in the refrigerator while you assemble the other ingredients.
After you whip the egg whites, wash, dry and chill the bowl and beaters from your mixer before you whip the cream.
As for the egg yolks, be sure to pour the hot sugar mixture over them extremely slowly, so as not to curdle the eggs.
Can you make this raspberry dessert recipe in advance?
One of the things I like best about this raspberry semifreddo recipe is it has to be prepared in advance. You can make it as much as 24 hours ahead of time.
When you’re ready to serve, just let it rest for 10 minutes. The easiest way to serve it is to invert the mold onto a platter and slice it as you would a loaf cake into about one-inch-thick slices. (Optional garnishes include fresh berries and mint sprigs or a raspberry coulis.)Â
Or, for a playful presentation, cut into cubes arranged in a martini glass. Leftovers are best eaten within a week.
When to serve this summer fruit semifreddo
This is my pick for a date night dessert on a hot summer night. Since this chilled fruit dessert is made in advance, you can just have it waiting for the right moment to serve this romantic pink, chic, icy treat. Incidentally, did you know that raspberries are aphrodisiacs?
Consider serving it at the end of a romantic evening with a glass of Prosecco for a truly romantic finale to your meal.
This is also a great brunch dessert. Make it a day in advance and you’ll have a refreshing dessert waiting in the freezer that’s sure to impress your guests.
TRY NEXT: Check out this recipe for a classic French fruit tart
Raspberry Semifreddo
Ingredients
- 2 pints fresh raspberries pureed
- 4 egg yolks lightly beaten until slightly foamy
- 1/2 cup sugar
- 1/2 cup corn syrup
- 2 tbsp champagne
- 1 cup heavy cream whipped to soft peaks
- 3 egg whites beaten until they start to stiffen
Instructions
- Puree the raspberries with the champagne and chill in the refrigerator until ready to use. (For a smooth texture, you can run the puree through a sieve to strain out any seed parts.)
- In a small saucepan, boil and the sugar and the corn syrup to the softball stage (235-245 degrees F).
- Pour the sugar mixture slowly over the lightly beaten egg yolks. Go very slowly so that you don't curdle the eggs. Beat until the mixture is completely cool.
- Combine the chilled raspberry puree with the yolk mixture and gently fold in the whipped cream. Slowly fold in the beaten egg whites.
- Pour into a prepared mold (I use a loaf pan lined on the sides and bottom with plastic wrap). Freeze overnight.
- When ready to serve, let stand for about 10 minutes, invert the pan, remove the plastic wrap, and serve in one-inch-thick slices.
Notes
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