MASCARPONE SEMIFREDDO WITH RASPBERRY SAUCE
A light dessert after a hearty Italian meal. Cool and creamy with the zest of raspberry and a taste of fine chocolate.
Provided by Penny Burdge
Categories Other Desserts
Time 9h
Number Of Ingredients 14
Steps:
- 1. In a food processor or blender, puree the thawed raspberries.
- 2. Working over a saucepan, force the puree through a fine sieve to remove the seeds. Bring the sauce to a simmer.
- 3. Stir the cornstarch with the water in a small cup and then stir it into the raspberries. Stir in the lemon juice. Simmer the sauce unti it is thickened and smooth.
- 4. Remove from heat and stir in the Chambord if desired. Cool completely, then cover and refrigerate. This raspberry sauce can be made 2 days in advance if needed.
- 5. Line a bundt pan with plastic wrap, leaving a few inches of overhang. Put it in the freezer while preparing the semifreddo.
- 6. In a large mixing bowl, beat together the egg yolks and sugar until the mixture is thick and pale, then beat in the mascarpone, the vanilla, and the lemon zest.
- 7. Beat the egg whites until they form stiff peaks. Then fold them gently, but thoroughly into the mascarpone/egg mixture.
- 8. Sprinkle about a tablespoon of the grated chocolate evenly onto the bottom of the chilled bundt pan.
- 9. Spoon half the mascarpone mixture into the pan, sprinkle evenly with the remaining chocolate. Then spoon in the remaining mascarpone mixture and smooth it carefully
- 10. Fold the plastic wrap over the mixture and place the pan in the freezer for at least 8 hours or overnight. Unmold the semifreddo onto a serving platter. Garnish with fresh raspberries and drizzling some sauce over the semifreddo.
- 11. Slice to serve and drizzle with more raspberry sauce.
RASPBERRY SAUCE
Steps:
- Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
VANILLA SEMIFREDDO
Make and share this Vanilla Semifreddo recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Line 1 quart (9x4 inch) loaf pan with plastic wrap and place it in your freezer to chill while you make the egg-and-cream mixture.
- In a bowl, beat the cream with an electric mixer on high until doubled in volume and holds soft peaks when the beaters are turned off and lifted up.
- Set aside at room temperature, away from the stove's heat.
- Bring about 3 inches water to a boil in a large saucepan set over high heat; decrease heat so the water simmers gently.
- Clean and dry the beaters for your mixer; place the egg yolks and ¼ cup of sugar in a bowl that will fit snugly over the pan with the simmering water.
- Beat away from the heat at medium speed until thick and pale yellow; about 1 minute.
- Set the bowl over the saucepan and continue beating until the mixture will make little mounds when the beaters are turned off, lifted up, and any mixture on them is allowed to dribble back into the pan, about 2 more minutes.
- Beat in the vanilla, then remove bowl from the saucepan (do not turn off the heat under the pan) and set aside at room temperature for 5 minutes.
- Meanwhile, clean and dry the beaters again; place the egg whites, salt, and the remaining ½ cup sugar in another bowl and fit it snugly over the saucepan with the simmering water.
- Beat at medium speed for 1 minute, until frothy.
- Add in the cream of tartar and continue beating at medium speed, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, shiny, and satiny, about 3 minutes.
- Remove the bowl from the saucepan and continue beating off the heat until room temperature, about 1 more minute.
- Fold about half of the egg white mixture into the egg yolk mixture with a rubber spatula until smooth, then fold in the remaining egg white mixture.
- Fold in the whipped cream gently, just to incorporate it without losing much of the volume.
- Take the prepared loaf pan out of the freezer and pour this mixture into it.
- Spread the mixture gently to the corners with a rubber spatula.
- Return to you freezer and chill until cold and thick, about 6-8 hours.
- Once the semifreddo is set, cover the pan tightly with plastic wrap to ward off freezer odors, can be stored this way for up to 2 weeks.
- To serve, turn the loaf pan upside down on a serving platter; hold the plastic wrap at the sides and lift off the pan, wiggling it from side to side.
- Pull the plastic off the semifreddo and cut into slices about 1 inch thick.
Nutrition Facts : Calories 214.4, Fat 13.3, SaturatedFat 7.7, Cholesterol 145.7, Sodium 102.1, Carbohydrate 20.4, Sugar 19.2, Protein 2.9
LEMON AND AMARETTI SEMIFREDDO WITH RASPBERRY SAUCE
Categories Berry Citrus Egg Dessert Freeze/Chill Frozen Dessert Raspberry Lemon Spring Summer Bon Appétit Kidney Friendly
Yield Makes 8 to 10 servings
Number Of Ingredients 7
Steps:
- Puree raspberries with syrup in blender. Strain puree into medium bowl; discard seeds. Cover; chill. (Can be made 2 days ahead. Keep chilled.)
- Line 7- to 8-cup loaf pan or other mold with 2 layers of plastic wrap, leaving long overhang. Freeze pan. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Add 1/4 cup powdered sugar; beat until stiff but not dry. Using same beaters, beat cream and remaining 3/4 cup powdered sugar in large bowl until peaks form. Fold in lemon peel and cinnamon. Fold large spoonful of cream mixture into whites, then fold whites back into cream in 2 additions. Fold in 3/4 cup amaretti. Transfer mixture to prepared pan. Cover with plastic wrap overhang, then foil. Freeze at least 4 hours. (Can be made 2 days ahead. Keep frozen.)
- Remove foil and open plastic. Turn semifreddo out onto platter. Remove pan; peel off plastic. Sprinkle with remaining 1/4 cup amaretti. Serve semifreddo with sauce.
RASPBERRY SEMIFREDDO
This is a family favourite, found in a Chatelaine magazine. I've served for guests a few times with rave reviews. It's ready in less than a half hour, then just freezing time.
Provided by erryn_kruppi
Categories Frozen Desserts
Time 6h25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Line bottom and sides of a 9x5 loaf pan with plastic wrap.
- Spread out 1 cup raspberries on bottom of pan and put in freezer.
- Place yolks in top of a double boiler. Whisk in grand marnier, milk and 2 tsp vanilla until combined. Slowly whisk in sugar.
- Place over a saucepan of simmering water. Continuously whisk yolk mixture until pale yellow in colour, 4 to 5 minutes. Remove from heat. Refrigerate uncovered, until cold.
- In a large mixing bowl whip 2 cups of cream until soft peaks form.
- Stir a third of cream into cold egg mixture.
- Fold in remaining cream until no yellow streaks remain.
- Fold in 3 ounces of chocolate and remaining raspberries.
- Remove loaf pan from freezer. Pour berry mixture into pan and smooth out. Cover with plastic wrap.
- Freeze until firm.
- Chocolate sauce can be made at time of serving of in advance and just warmed before serving.
- To make sauce combine remaining 1 cup of cream with vanilla and raspberry jam. Microwave until boiling and pour over remaining 6oz chocolate. Stir until melted.
- To serve, remove pan from freezer and invert dessert onto a platter. Remove plastic and stand at room temperature 10 mnutes to soften. Slice into 1" slices with hot knife and top with warm chocolate raspberry sauce.
More about "vanilla semifreddo with raspberry sauce recipes"
VANILLA SEMIFREDDO WITH RASPBERRY SAUCE - FAMILYSTYLE FOOD
From familystylefood.com
5/5 (2)Total Time 6 hrs 15 minsCategory DessertsCalories 361 per serving
- Put the ricotta, mascarpone, honey, salt and vanilla bean seeds in a food processor or blender and puree until smooth.
- Whip the cream in a stand mixer with the whip attachment or handheld mixer until stiff peaks form.
MY CAROLINA KITCHEN: VANILLA SEMIFREDDO WITH RASPBERRY …
From mycarolinakitchen.blogspot.com
Estimated Reading Time 6 mins
LAYERED VANILLA AND RASPBERRY SEMIFREDDO WITH SALTED …
From bhg.com.au
RASPBERRY AND VANILLA SEMIFREDDO RECIPE
From recipeland.com
RASPBERRY SEMIFREDDO RECIPE - LOS ANGELES TIMES
From latimes.com
VANILLA SEMIFREDDO WITH RASBERRY SAUCE......THE PERFECT …
From european-splendor.com
SOPHISTICATED RASPBERRY SEMIFREDDO - CHATELAINE
From chatelaine.com
RASPBERRY SEMIFREDDO RECIPE - THESMARTCOOKIECOOK
From thesmartcookiecook.com
CHOCOLATE SEMIFREDDO RECIPE WITH RASPBERRY SAUCE | RECIPE
From rachaelrayshow.com
RASPBERRY CHOCOLATE SEMIFREDDO | WHOLESOME PATISSERIE
From wholesomepatisserie.com
VANILLA SEMIFREDDO WITH RASPBERRY SAUCE RECIPE | INA GARTEN
From foodnetwork.cel29.sni.foodnetwork.com
VANILLA SEMIFREDDO WITH RASPBERRY SAUCE – RECIPES NETWORK
From recipenet.org
VANILLA SEMIFREDDO WITH RASPBERRY SAUCE | PUNCHFORK
From punchfork.com
VANILLA SEMIFREDDO WITH RASPBERRY SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RASPBERRY, PISTACHIO, AND VANILLA SEMIFREDDO RECIPE | PBS …
From pbs.org
RASPBERRY, PISTACHIO, AND VANILLA SEMIFREDDO | KITCHEN VIGNETTES
From pbs.org
You'll also love