This Semifreddo raspberry chocolate is a dreamy frozen dessert which seems elegant but which is wonderfully simple to do. It begins with a silky, light, creamy and airy vanilla base, thanks to the whipped cream gently folded in the egg mixture. The base is superimposed with a homemade raspberry sauce and chocolate ganache ribbons.
Freezing, the flavors are deposited in soft and marbled streaks of red and black chocolate through the pale vanilla base. When it is clear, it reveals a beautiful contrast, creamy white layers streaked with raspberry vortices and shiny chocolate ribbons. It looks like something of pastry, but it gathers in your kitchen.
The taste is just as charming as it looks: a fresh and creamy vanilla with gusts of tangy raspberry and the richness of smooth chocolate with each bite. No manufacturer of necessary ice cream, just a little patience while he freezes.
Serve it in thick slices with an additional raspberry sauce, fresh raspberries or a pinch of chocolate shavings on top. It is perfect for summer gatherings, romantic dinners or when you want a breathtaking dessert and to be satisfactory. Light, tasty and unforgettable, this semifreddo is pure jelly joy.
How to make semi-semifreddo raspberry chocolate
Start by preparing the raspberry sauce. In a small saucepan, Combine raspberries, sugar and lemon juice over medium heat. Bring the mixture to a boil and leave Simmer for about 5 minutesor until slightly thickened thickened. Remove from heat and Pass through a fine mesh sieve To eliminate the seeds. Leave the smooth sauce cool completely Before using.
Then melt the chocolate. Place chocolate and chopped cream in the middle heat resistant bowl. Set the bowl to a bain-marie (a saucepan of simmering water) and stir gently until it is completely melted and smooth. Remove from heat and Let it cool slightly While you prepare the vanilla base.
Prepare the base of semifreddo vanilla. Line a 8½ x 4½ inch bread pan (21 x 11 cm) (Capacity of 1 liter) with a plastic film, allowing a little overhang to an easy debate later.
In a heat resistant bowl, Whisk the whole eggs, sugar and gamian paste vanilla until it is combined. Place the bowl on a bain-marie and mix constantly for 5 to 7 minutesor until the mixture becomes pale, thickened and warm to the touch (70–75 ° C / 160–170 ° F). Add a pinched saltRemove from heat and leave the mixture cool at room temperature.
Meanwhile, in a separate bowl, Whisk the cold whipped cream Until stiff peaks are formed. Gently Fold the whipped cream in the cooled vanilla mixture In lots, being careful not to deflate the mixture, this is what gives the semifredo its light and airy texture.
How to assemble the semi
Pour Just under a third party of the vanilla base in the prepared bread pan and surface. Add spoonful of raspberry sauce And chocolate ganache in a dispersed pattern. Repeat the overlap With more vanilla base, raspberry sauce and ganache until all the components are used, ending with a basic vanilla layer on top.
Pan with plastic film and freeze for at least 6 hoursPreferably during the night, until it is completely adjusted.
Serve, Reverse the semifreddo on a service tray and take off from plastic film. Garnish with fresh raspberries. Serve slices with a Watering from the remaining raspberry saucefresh raspberries and Chocolate loops. Enjoy this elegant and refreshing dessert!
Other similar desserts that you may like to try
This Cherry Semifreddo is a frozen dessert without filming with cherries and creamy vanilla. Light, fruity and perfect for summer.
This Tiramassus ice cream is a refreshing dessert with layers of mascarpone, cocoa and soft ladyfingers dipped in the espresso. Rich, cool and no necessary baratting.
This Triple Chocolate Semifreddo is a dreamy frozen foam with dark chocolate, milk and white chocolate. Velve, indulgent and slide directly from the freezer.
You can also like:
Chocolate ice cream cake
Germ -free vanilla cream with honey
Neapolitan ice cream cake
Alaska in the oven
Nutella ice cream
Raspberry almond ice cream cake
Strawberry ice cream
Pistachio ice cream
Blackberry swirl yogurt ice cream
Semifreddo raspberry chocolate
This raspberry chocolate semifreddo is a dreamy frozen dessert that seems elegant but is wonderfully simple to do. It begins with a silky, light, creamy and airy vanilla base, thanks to the whipped cream gently folded in the egg mixture. The base is superimposed with a homemade raspberry sauce and chocolate ganache ribbons.
Ingredients
Semifreddo Vanilla Base
- 2 eggs
- 1/2 cup (100g) sugar
- 2 teaspoon (10g) Vanilala bean paste
- 1/4 teaspoon (1g) Salt
- 1 ¼ cup (300g) whipping cream cooled
Raspberry sauce
- 9 oz (250g) raspberries Fresh or frozen
- 1/4 cup (50g) sugar
- 1 tablespoon (15g) Fresh lemon juice
Chocolate ganache
- 2 oz (60g) Semi -weeet chocolate
- 1/4 cup (60g) whipped cream
Instructions
Prepare the raspberry sauce.
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Place the raspberries, sugar and lemon juice in a small saucepan and place over medium heat.
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Bring to a boil and cook for about 5 minutes or until thickening.
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Remove from heat and sieve to remove the seeds. Let cool completely.
Prepare the chocolate ganache.
Prepare the vanilla base.
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Line with plastic envelope A pan of bread of 8½ x 4½ inches (capacity of 1 liter). Cancel.
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In a heat resistant bowl, whisk the whole eggs, sugar, salt and vanilla until combined.
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Adjust the bowl to a Marie Bath (pan of simmered water) and whisk constantly for about 5 to 7 minutes, until the mixture becomes pale, thickened and slightly hot to the touch (about 70–75 ° C / 160–170 ° F).
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Remove from heat and let cool at room temperature.
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In a separate bowl, whisk the cold whipping cream until the stiff peaks form.
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Gently fold the whipped cream into the vanilla mixture cooled by lots, keeping as much air as possible.
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Transfer a little less to a third party in the prepared mold.
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Add spoons of raspberry sauce and chocolate ganache in a dispersed pattern.
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Repeat the superposition with more basic vanilla, raspberry sauce and ganache until all the components are used, ending with a basic vanilla layer on the top.
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Cover the pan with plastic film and freeze for at least 6 hours, preferably during the night.
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When you are ready to serve, reversed a service tray and remove the plastic film.
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Garnish with fresh raspberries.
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Cut the semifreddo into slices and serve with the remaining raspberry sauce, the chocolate curls and the fresh raspberries.
Nutrition
Portion: 1 serveCalories: 275kcalCarbohydrates: 30gProtein: 3.1gFat: 17.5gSaturated fats: 10.4gCholesterol: 91MGSodium: 106MGPotassium: 135MGFiber: 2.5gSugar: 25.8gCalcium: 47MGIron: 1MG