Sophisticated raspberry semifreddo

By carol gorman

Ingredients

• 300 g pkg unsweetened frozen raspberries (do not use raspberries in light syrup) or 1 pint fresh raspberries, about 2 cups (500 mL)
• 5 egg yolks
• 1/3 cup (75 mL) orange-flavoured liqueur
• 1 tbsp (15 mL) milk
• 1 tsp (5 mL) vanilla
• 1/2 cup (125 mL) granulated sugar
• 3 oz (90 g) bittersweet or semi-sweet chocolate
• 500 mL container whipping cream, about 2 cups

Details

Servings 12

Preparation

Step 1

Line bottom and sides of a 9x5-inch (2-L) loaf pan with 2 large overlapping pieces of plastic wrap, letting wrap hang over sides of pan. Spread out 1 cup (250 mL) raspberries in base of pan, then place in freezer. Place yolks in top of a double boiler or a medium-size stainless steel bowl that will fit on top of a saucepan. Whisk in liqueur, milk and vanilla until well-mixed. While whisking, slowly add sugar until blended. Place atop of double boiler or stainless steel bowl over a saucepan of simmering water. Continuously whisk yolk mixture until light, frothy and pale yellow in colour, 4 to 5 minutes. Remove from heat. Refrigerate uncovered, until cold.
Finely chop chocolate into pieces no larger than 1/4 inch (0.5 cm). In a large mixing bowl, using an electric mixer, whip cream until soft peaks form when beaters are lifted. Stir one-quarter of cream into chilled egg mixture. Fold in remaining cream and chocolate until blended and no white streaks remain. Fold in remaining raspberries.
Remove loaf pan from freezer. Turn berry mixture into pan, filling all corners. Smooth surface, then cover with overhanging pieces of plastic wrap. Freeze until firm, at least 6 hours, but preferably overnight. It will keep well at least 1 month.
To serve, remove pan from freezer and run a knife around edges. Invert dessert onto a platter. Discard plastic. Let stand at room temperature until semifreddo starts to soften, from 10 to 15 minutes. Place fresh berries on top or drizzle with our Warm Chocolate-raspberry Sauce (also in the Recipe File) before serving. Slice semifreddo at the table. Or for individual servings, place a 3/4-inch (2-cm) slice on each dessert plate and drizzle with sauce.
Cooking time 5 minutes
Preparation time 20 minutes
Freezing Time 6 hours