Raspberry Semifreddo
This recipe is for a traditional Italian dessert. Made similarly to ice cream but without the churning, semifreddo is a deliciously refreshing dessert.
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
Be sure to wash and dry the beaters of your mixer carefully before beating the eggs. chill the bowl of the mixer before whipping the cream.
If the semifreddo looks wrinkled from the plastic wrap when you unmold it, simply run a hot knife across the sides to melt the wrinkles away.