Raspberry-Chocolate Semifreddo
Easier to make than ice cream but more elegant than popsicles, semifreddo (which translates as “half frozen”) is a summer dessert par excellence. To vary the flavor, you can substitute black raspberries or blackberries for the raspberries.
Raspberry-Chocolate Semifreddo
Photo Credit : Kristin Teig | Styling by Catrine Kelty | Handmade Pottery from Mimi Olins of SOFTSET ceramicsEasier to make than ice cream but more elegant than popsicles, semifreddo (which translates as “half frozen”) is a summer dessert par excellence. Because the recipe calls for raw eggs, use the best you can find; if you want, you can also seek out pasteurized shell eggs. To vary the flavor, you can substitute black raspberries or blackberries for the raspberries. Note that the semifreddo must be frozen for at least 6 hours before serving, but will hold up just fine in the freezer for two to three days if you want to make it in advance.
Yield:
12 to 16 servingsIngredients
2 half pints (12 ounces) raspberries
1 cup heavy cream
4 large eggs, separated
2/3 cup granulated sugar
1 tablespoon vanilla extract
3 ounces bittersweet chocolate, coarsely chopped
Instructions
Purée the raspberries in a food processor. Strain through a fine-mesh sieve into a bowl; you should have one cup of raspberry purée. Set aside.
Lightly spray a 9-by-2-inch cake pan with cooking spray, then line it with plastic wrap, pressing into the corners. (depending on the width of your plastic wrap, you may need to use two pieces—you want enough overhang to aid in removing the semifreddo from the pan after it’s frozen).
In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with a handheld mixer), beat the cream until it holds stiff peaks. Transfer to a bowl and refrigerate. Rinse the mixer bowl and whisk attachment and return it to the stand. Add the egg yolks, half of the sugar and the vanilla and beat until the mixture is pale in color and have doubled in size. Transfer to a large bowl and wash the mixer bowl and beater well.
Put the egg whites in the clean mixer bowl and mix on medium speed until foamy. Increase the speed and gradually add the remaining 1/3 cup sugar. Continue beating until the egg whites hold stiff peaks.
Fold the whipped cream into the egg yolk mixture until evenly incorporated. Working in three batches, gently fold the egg whites into the cream mixture. When the final addition of whites is nearly incorporated, fold in the chocolate, then drizzle in the raspberry purée and gently fold to combine (but not so much that the mixture becomes homogenous—you want it to be marbled with raspberry, not completely pink). Transfer to the prepared pan, smooth the top, and cover with a sheet of plastic wrap. Freeze for at least 6 hours or up to overnight.
To serve the semifreddo, remove from the freezer and let stand at room temperature for a few minutes. Remove the plastic wrap covering the top, then use the overhanging plastic wrap to lift the semifreddo from the pan. Turn it onto a serving plate and remove the plastic wrap from the bottom (now the top). Smooth with an offset spatula. Cut into wedges and serve.
