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Semifreddo:
Sauce:
Make Semifreddo:
Place 1 cup of the fresh raspberries on the bottom of the pan and place in the freezer.
Place yolks in the top of a double boiler. Whisk in liqueur, milk, and vanilla and mix well. While whisking, slowly add in sugar. Place over simmering water and whisk until the mixture is light and pale yellow in color 4 to 5 minutes. Remove from heat and refrigerate uncovered until cold.
Finely chop the chocolate into pieces no larger than 1/4".
Whip the cream and gently fold it into the cooled yolk mixture. Add the chocolate pieces and another 1 cup of the fresh raspberries. Gently place into the 9"x5" pan. Cover with the plastic overhang and freeze until firm.
Make Sauce:
Assembly:
Poster's Notes:
Posted by Carol Alter
Nutritional Info Per Serving: N/A
2 cups (500 ml) fresh raspberries
5 egg yolks
1/3 cup orange liqueur
1 tablespoon milk
1 teaspoon vanilla
1/2 cup sugar
3 oz. bittersweet or semisweet chocolate
2 cups (500ml) whipping cream
6 oz. bittersweet or semi-sweet chocolate
1 cup (250 ml) whipping cream
2 tablespoons seedless raspberry jam
1 teaspoon vanilla
Line the bottom and sides of a 9"x5" loaf pan with a plastic wrap leaving 2" or 3" overhang.
Chop chocolate. Place cream and jam in a small pot and bring to an almost boil. Add chocolate and vanilla and stir until chocolate is melted. Serve warm over the Semifreddo. Can make this ahead and reheat in the microwave.
Turn out onto a plate and serve with the warm chocolate-raspberry sauce. I usually let the dessert rest on the counter for 10 to 15 minutes to soften before serving, hence the name semifreddo.
This is a fabulous dessert. I use fresh raspberries as I think they add to the dessert even though it's winter in Toronto and they sell for $3.99 a pint. You could substitute the fresh frozen kind that are NOT IN SYRUP.