Raspberry and white chocolate semifreddo | Refreshing summer dessert
(0)
Under an hour
Sezamo
Un desert congelat italian catifelat și răcoritor, cu zmeură proaspătă și ciocolată albă fină. Perfect pentru zilele calde de vară, ușor de pregătit fără mașină de înghețată.
Preparation method
Preparing the raspberry sauce and melting the chocolate
Gently wash 150 g of fresh raspberries and mash them with a fork or an immersion blender together with 20 g of white granulated sugar until you get a smooth sauce. Keep the remaining 100 g of raspberries whole for assembly and decoration.
Grate or finely chop the white chocolate and melt it over a double boiler (bain-marie) over low heat, stirring continuously until smooth and creamy. Allow it to cool slightly at room temperature.
Preparing the semifreddo cream
Beat the whole eggs with the remaining 60 g of white granulated sugar and vanilla extract in a heatproof bowl placed over a saucepan of gently simmering water. Beat the mixture with a mixer for 4-5 minutes until light, pale, and doubled in volume. Remove the bowl from the heat and let the mixture cool.
Chef's tip
For extra freshness, you can add a little finely grated organic lemon zest to the white chocolate cream.
Semifreddo can be stored in the freezer in an airtight container for up to 2 weeks.
15 min
Under an hour
