Raspberry Semifreddo

Recipe by Chef #320096
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs 25mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line bottom and sides of a 9x5 loaf pan with plastic wrap.
  • Spread out 1 cup raspberries on bottom of pan and put in freezer.
  • Place yolks in top of a double boiler. Whisk in grand marnier, milk and 2 tsp vanilla until combined. Slowly whisk in sugar.
  • Place over a saucepan of simmering water. Continuously whisk yolk mixture until pale yellow in colour, 4 to 5 minutes. Remove from heat. Refrigerate uncovered, until cold.
  • In a large mixing bowl whip 2 cups of cream until soft peaks form.
  • Stir a third of cream into cold egg mixture.
  • Fold in remaining cream until no yellow streaks remain.
  • Fold in 3 ounces of chocolate and remaining raspberries.
  • Remove loaf pan from freezer. Pour berry mixture into pan and smooth out. Cover with plastic wrap.
  • Freeze until firm.
  • Chocolate sauce can be made at time of serving of in advance and just warmed before serving.
  • To make sauce combine remaining 1 cup of cream with vanilla and raspberry jam. Microwave until boiling and pour over remaining 6oz chocolate. Stir until melted.
  • To serve, remove pan from freezer and invert dessert onto a platter. Remove plastic and stand at room temperature 10 mnutes to soften. Slice into 1" slices with hot knife and top with warm chocolate raspberry sauce.
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