Berry Semifreddo With Warm Chocolate Sauce Recipes
RASPBERRY SEMIFREDDO
This is a family favourite, found in a Chatelaine magazine. I've served for guests a few times with rave reviews. It's ready in less than a half hour, then just freezing time.
Provided by erryn_kruppi
Categories Frozen Desserts
Time 6h25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- 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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- Put the egg yolks, sugar and rum/brandy in a glass or ceramic mixing bowl set over a pan of barely simmering water. Whisk with an electric hand-held mixer until glossy and doubled in volume (about 10 minutes). Remove from the heat.
- In a separate mixing bowl whisk the double cream to soft peaks, then gently fold it into the egg yolk mixture. Spoon the mix into the loaf tin and freeze for 4-6 hours or overnight.
- When ready to serve, heat the chocolate with the cream and vanilla (see tips) in a small bowl set over a pan of simmering water, stirring occasionally, until completely melted.
- If you’ve lined your tin with cling film, use to lift the dessert out of the tin, then invert onto a serving platter. If you haven’t used cling film, dip the tin into hot water for a few seconds, then invert it onto a serving platter, holding the tin and platter together tightly. Shake vigorously to release it.
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