Ingredients with Measurements:
- 1 cup fresh raspberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 4 large egg yolks
- 1/2 cup white chocolate chips
- 1 1/2 cups heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Electric mixer
- 9x5 inch loaf pan
- Parchment paper
- Plastic wrap
Step-by-step instructions:
1. In a small saucepan, combine the raspberries, sugar, and water. Cook over medium heat until the sugar dissolves and the raspberries break down, about 5 minutes. Remove from heat and let cool.
2. In a large bowl, whisk the egg yolks until pale and thick, about 3 minutes.
3. Melt the white chocolate chips in a double boiler or in the microwave in 30-second intervals, stirring in between.
4. Slowly pour the melted white chocolate into the egg yolks while whisking continuously.
5. In a separate bowl, whip the heavy cream, vanilla extract, and salt until stiff peaks form.
6. Gently fold the whipped cream into the egg yolk mixture until fully combined.
7. Fold in the cooled raspberry mixture until fully incorporated.
8. Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides.
9. Pour the semifreddo mixture into the prepared pan and smooth the top with a spatula.
10. Cover the pan with plastic wrap and freeze for at least 6 hours or overnight.
11. To serve, remove the semifreddo from the pan using the parchment paper overhang. Slice and serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Freezing time: 6 hours or overnight
Temperature:
Freezer temperature: -18°C or 0°F
Serving size:
Serves 8
Nutritional information:
Calories per serving: 290
Total fat: 21g
Saturated fat: 12g
Cholesterol: 157mg
Sodium: 39mg
Total carbohydrates: 23g
Dietary fiber: 1g
Sugar: 21g
Protein: 3g
Substitutions for ingredients:
- Frozen raspberries can be used instead of fresh raspberries.
- Dark chocolate chips can be used instead of white chocolate chips.
- Whipping cream can be used instead of heavy cream.
Variations:
- Substitute the raspberries with strawberries or blueberries for a different flavor.
- Add chopped nuts or chocolate chunks for added texture.
- Drizzle melted chocolate or raspberry sauce on top for a decorative touch.
Tips and tricks:
- Make sure the raspberry mixture is fully cooled before adding it to the egg yolk mixture to prevent curdling.
- Use a metal loaf pan for faster freezing.
- To make slicing easier, dip a sharp knife in hot water before slicing.
Storage instructions:
- Store leftover semifreddo in an airtight container in the freezer for up to 1 week.
Reheating instructions:
- Allow the semifreddo to thaw for 5-10 minutes before serving.
Presentation ideas:
- Serve on a chilled plate with fresh raspberries and mint leaves for a pop of color.
Garnishes:
- Fresh raspberries
- Mint leaves
- Chocolate shavings
Pairings:
- Serve with a glass of sparkling wine or champagne for a special occasion.
Suggested side dishes:
- Fresh fruit salad
- Shortbread cookies
Troubleshooting advice:
- If the egg yolk mixture curdles, start over with new egg yolks and whisk more slowly while adding the melted chocolate.
Food safety advice:
- Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
- Semifreddo is an Italian dessert that translates to "half-cold" in English. It is similar to ice cream but has a lighter, mousse-like texture.
Flavor profiles:
- The raspberry and white chocolate combination creates a sweet and tangy flavor with a creamy texture.
Serving suggestions:
- Serve as a refreshing dessert on a hot summer day.
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