I found this recipe for Raspberry Semifreddo on my last sojourn. The mixture was frozen in a large rectangular, ceramic dish, and I cut the round shapes using a biscuit cutter to make an impression and a sharp knife to finish. Summer temperatures have returned for several days and this frozen dessert, with end-of-summer raspberries was the perfect end to our meal.
LIVING etc | September 2009
• 1 pound, 4 ounces raspberries
• 3 large eggs
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 cup, plus 2 tablespoons sugar
• 1 3/4 cups heavy cream
Place berries in the bowl of a food processor and purée until smooth. Set aside. Place eggs, egg yolks, and sugar in a large heat-proof bowl. Set over a saucepan of simmering water and whisk with a hand-held mixer for 4-5 minutes, or until thick and pale. Remove from heat, add the vanilla extract, and continue whisking until cool. Whisk the heavy cream until you have soft peaks and gently fold into the egg mixture. Reserve 2 cups of mixture and pour remaining into a large dish. Fold reserved mixture through the raspberry purée and spoon on top of the plain mixture in dish. Place in the freezer and freeze for 4 to 6 hours. Remove from freezer about 10 - 15 minutes before serving. NOTE: If using a fresh vanilla bean, split lengthwise and scrape the seeds from the bean. Combine seeds with eggs and sugar before whisking.