semifreddo, vanilla with raspberry sauce

By á-7976

Ingredients

• vegetable oil, for greasing the pan
• 4 extra lg eggs, separated, at room temp.
• 1/2 cup sugar, divided
• seeds scraped from 1/2 vanilla bean
• 1/2 tsp cream of tarter
• 1 cup cold heavy cream
• 1 tbsp vanilla liqueur, optional
• 1 tsp vanilla extract
• fresh blueberries, for serving
• FRESH RASPBERRY SAUCE
• 6 oz fresh raspberries
• 1/2 cup sugar
• 1/2 cup raspberry preserves
• 1 tbsp framboise liqueur

Details

Preparation time 25mins
Cooking time 265mins

Preparation

Step 1

SEMIFREDDO:
lightly oil an 8 1/2x4 1/2x2 loaf pan and line it as neatly as possible with plastic wrap, allowing enough to drape over the sides to later cover the top. 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 sugar and vanilla seeds in a med heatproof bowl and beat with handheld mixer for 2 min, until light yellow and thickened. place the bowl over a pan of simmering water and beat the mixture continually for 3 min, until doubled in volume and warm to the touch. off the heat, beat the mixture for 1 min.
in the bowl of an electric mixer fitted with the whisk attachment, add the reserved egg whites, 1/4 cup sugar, and cream of tarter and beat on high speed until the whited 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.
to unmold, dip the pan into a bowl of hot water for 8-10 sec 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 tbsp 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.

RASPBERRY SAUCE:
place the raspberries, sugar and 1/4 cup water in a small saucepan. bring to a boil, lower the heat and simmer for 4 min.
pour the mixture and the preserves into the bowl of a food processor and process until smooth. stir in the framboise and chill.