Raspberry & White Chocolate Semifreddo

8
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"From our weekday newspaper The West Australian. Times are estimated and does include freezing time."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (259.3 g)
  • Calories 790.3
  • Total Fat - 57.1 g
  • Saturated Fat - 25.8 g
  • Cholesterol - 1400.1 mg
  • Sodium - 145.8 mg
  • Total Carbohydrate - 49.2 g
  • Dietary Fiber - 1.2 g
  • Sugars - 40.1 g
  • Protein - 21.3 g
  • Calcium - 201.5 mg
  • Iron - 4 mg
  • Vitamin C - 3.4 mg
  • Thiamin - 0.2 mg

Step 1

Grease 1 litre loaf tin, line with plastic wrap.

Step 2

Put raspberries, 85 grams of the caster sugar and water in a small saucepan and set over a medium heat and simmer for 5 minutes, remove then press through a fine sieve into a medium bowl and set aside.

Step 3

Put egg yolks, sherry and remaining sugar in a heatproof bowl and whisk and then set over a saucepan of simmering water and cook, whisking constantly until thickened.

Step 4

Set immediately over a bowl of iced water to cool.

Step 5

Put cream, icing sugar and vanilla in a bowl and beat, using a electric mixer, until soft peaks form and stir in 1/2 the yolk mixture int the raspberry mixture, then stir in white chocolate into remaining yolk mixture.

Step 6

Fold 1/2 of the cream mixture into each and spoon white chocolate mixture into prepared tin, then spoon over raspberry mixture on top.

Step 7

Freeze for 4 hours or until firm and then turn out semifreddo on to a serving platter, remove plastic wrap, top with extra raspberries and grated extra white chocolate.

Tips & Variations


No special items needed.

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