Raspberry Semifreddo

Continuing my celebration of National Ice Cream Month with another frozen treat that does not require an ice cream maker!

Semifreddo, Italian for 'half cold', refers to any semi-frozen dessert. I've never tried a semifreddo... Okay, I've never even heard of it. That is until a very pretty Raspberry Semifreddo popped up over on Chocolate Shavings. The beautiful red swirls in this dessert are what first caught my eye, and when I found out it was actually an ice cream, Chocolate Shavings had my full attention!

Semifreddo is a yet another great alternative to ice cream for those who don't own an ice cream maker; all you really need is a hand mixer (and a freezer, of course!). This yummy dessert involves folding whipped cream into a thick egg mixture, giving it a creamy mousse-like texture.

I'm guilty of licking the remains left in the bowl, and on my rubber spatula. What can I say? It's very good, and perfectly sweetened! This stuff would be great on its own, but the raspberries are a great addition. We don't have fresh raspberries around, so I used frozen which worked perfectly fine. If you don't like raspberries you could absolutely substitute them with blueberries, strawberries, blackberries... I think cherries would be awesome! :)


-Jess

Raspberry Semifreddo-

Recipe from Donna Hay via Chocolate Shavings
Serves 6
Printable Recipe

Ingredients-

3 eggs

2 egg yolks, extra

1 tsp. vanilla extract

3/4 cup superfine (caster) sugar

2 cups whipping cream

Raspberry Puree:

1½ cups raspberries, or other fruit of your choice

0-2 Tbsp. powdered sugar

Directions-
To make the raspberry puree, place the raspberries in a food processor, or blender, and process until smooth. Taste and adjust sweetness with icing sugar. Strain to remove raspberry seed. Discard seeds and set the puree aside.

Place the eggs, extra yolks, vanilla and sugar in a heat proof bowl over a saucepan of simmering water and, using a hand held mixer, beat for 6-8 minutes or until the mixture is thick and pale. Remove from the heat and beat for a further 6-8 minutes or until cool.

In a separate bowl, whisk the cream until stiff peaks form. Gently fold cream through the egg mixture until well combined. Pour into a 2-litre container. Lick the remains of your bowl ;). Drop spoonfuls of raspberry puree into cream mixture and, using a spatula, gently fold it through the cream mixture for a swirled effect. Freeze for 6 hours or overnight. Top with extra raspberries if desired.

Enjoy!