Raspberry & White Chocolate Semifreddo
January 04, 2019
"From our weekday newspaper The West Australian. Times are estimated and does include freezing time."
- 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
Grease 1 litre loaf tin, line with plastic wrap.
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.
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.
Set immediately over a bowl of iced water to cool.
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.
Fold 1/2 of the cream mixture into each and spoon white chocolate mixture into prepared tin, then spoon over raspberry mixture on top.
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.