VANILLA SEMIFREDDO WITH RASPBERRY SAUCE
Steps:
- Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing enough to drape over the sides to later cover the top. (I lay two pieces of plastic wrap across the pan, overlapping in the middle.) Place the pan in the freezer.
- Put the egg yolks (reserve 1/3 cup of the egg whites and discard or save the rest for another use), 1/4 cup of the sugar and the vanilla seeds in a medium heatproof bowl and beat with a handheld mixer fitted with the beater attachment for 2 minutes, until light yellow and thickened. Place the bowl over a pan of simmering water and beat the mixture continually for 3 minutes, until doubled in volume and warm to the touch. Off the heat, beat the mixture for 1 minute.
- In the bowl of an electric mixer fitted with the whisk attachment, add the reserved egg whites, the remaining 1/4 cup of sugar and the cream of tartar and beat on high speed until the whites form firm but not dry peaks. Fold the egg whites into the egg mixture with a rubber spatula.
- Without washing the mixer or whisk, pour the heavy cream, vanilla liqueur (if using) and vanilla into the bowl and beat on high speed until it forms soft peaks. Fold the whipped cream carefully but thoroughly into the egg mixture. Pour the mixture into the prepared pan, cover with plastic wrap, and freeze for at least 4 hours.
- Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat and simmer for 4 minutes.
- Pour the mixture and the preserves into the bowl of a food processor fitted with the steel blade and process until smooth. Stir in the framboise and chill.
- To unmold, dip the pan in a bowl of hot tap water for 8 to 10 seconds and turn the semifreddo upside down onto a rectangular serving plate. Peel off the plastic wrap. (You can cover and refreeze the semifreddo for a few hours on the serving plate.) Pour several tablespoons of raspberry sauce on each dessert plate, cut 1-inch-thick slices of the semifreddo and place them in the center of the sauce. Sprinkle each serving with blueberries and serve immediately.
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facebook_h@aol.comThis semifreddo recipe is on my to-make list. It looks like the perfect dessert for a special occasion.
Yaradu Abdullah
abdullah_yaradu87@gmail.comI can't wait to try this semifreddo recipe. It looks so delicious!
M Slaar
m.slaar87@aol.comThis semifreddo is a must-try for any dessert lover. It's so easy to make and it's absolutely delicious.
Matei Rawi (Tembo)
r-matei@gmail.comI'm definitely going to make this semifreddo again. It's the perfect dessert for a summer party.
Dylan Bunch
dylan_b52@gmail.comThis was my first time making semifreddo and it turned out great! I'm so glad I tried this recipe.
Tasawar Hussain
ht@gmail.comI had some trouble getting the semifreddo to set properly, but it still tasted good.
Jesse Wisely
j-wisely@gmail.comThis semifreddo was a bit too sweet for me, but it was still very good.
SnikiLle Lushaba
snikillelushaba40@hotmail.co.ukI'm not a big fan of semifreddo, but this recipe was really good. The texture was perfect and the raspberry sauce was delicious.
Cosma Dromihete
dromihete.c56@gmail.comThis semifreddo was amazing! It was so light and fluffy, and the raspberry sauce was the perfect topping.
majda maqbool
m_maqbool@gmail.comThis semifreddo was delicious! I loved the combination of the vanilla and raspberry flavors. It was also very easy to make.
M Naeem M Naeem
nm17@aol.comI had some trouble getting the semifreddo to set properly, but it still tasted good. I think I might have overbeaten the egg whites.
Gacha-girl047
gacha-girl047@hotmail.comThis semifreddo was a bit too sweet for my taste, but it was still very good. I think I would use less sugar next time.
Tonya Ingham
inghamt@hotmail.comI followed the recipe exactly and my semifreddo turned out perfect. It was so delicious and everyone at my party loved it.
Joey Holzapfel
joey.h@gmail.comThis semifreddo was amazing! The texture was so smooth and creamy, and the raspberry sauce was the perfect complement. I highly recommend this recipe.
Sk Mominul
mominul.sk@gmail.comI made this semifreddo for my family and they loved it! It was so easy to make and it turned out so delicious. The raspberry sauce was the perfect topping.
Orji Chiemerie
orji-c@aol.comThis semifreddo was a huge hit at my dinner party! The flavors of the vanilla and raspberry were perfect together, and the texture was light and airy. I will definitely be making this again.