Raspberry Balsamic Semifreddo

Raspberry Balsamic Semifreddo
Raspberry Balsamic Semifreddo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    c. heavy cream

  • 1

    c. fresh raspberries

  • 5

    egg yolks, room temperature

  • 2/3

    c. sugar

  • 1/4

    c. black raspberry liqueur

  • 2

    egg whites, room temperature

  • salt

  • 1/4

    c. seedless raspberry jam

  • 1

    tblsp. aged balsamic vinegar

Directions

Line the bottom & sides of a loaf pan with plastic wrap leaving 4" overhang on long sides. 1. Beat the cream. Refrigerate. 2. Using the back of a wooden spoon, press the raspberries through a fine sieve into a small bowl. Scrape any puree from the bottom of the sieve. 3. Place the egg yolks, 1/3 c. sugar & the liqueur in a bowl over a double boiler. 4. Beat with a hand mixer on medium speed until the mixture is thick & almost doubled in volume. About 5 minutes. 5. Remove the bowl from the water & fold in the raspberry puree. Set aside. 6. Wash & dry the beaters & again over a double boiler place the egg whites, 1/3 c. sugar & salt. 7. Beat until light, fluffy & shiny. About 3 minutes. 8. Remove from heat & continue beating until meringue is very thick. About 2 more minutes. Set aside. 9. In a small bowl whisk the raspberry jam & balsamic vinegar until smooth. 10. Fold the custard mixture into the meringue & then fold in the whipped cream until no streaks remain. 11. Dollop the jam mixture over the top & fold in with just a few long, gentle strokes to create swirls. 12. Scrape the mixture in prepared pan. Smooth the top. 13. Wrap the loaf pan with the plastic wrap. 14. Freeze at least 6 hours & up to 3 days. 15. Slice the semifreddo into 1" slices & serve.

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