Vanilla Semifreddo with Raspberry and Chocolate Swirl

raspberry chocolate semifreddo

Hello all! This is one of those desserts that I’m absolutely going to have to make again and re-photograph so that you are able to see the vividness of the raspberries and chocolate swirls as they pop out from this easy to make vanilla semifreddo.

What is semifreddo, you ask?

In Italian it means “semi-frozen” and it is essentially a frozen custard. I’ve noticed on lots of my favorite blogs and Youtube channels how viewers are constantly asking for an ice cream recipe that doesn’t require an ice cream maker and doesn’t crystallize in the freezer like so many ice cream recipes tend to do. Let me tell you–semifreddo is an awesome alternative because it’s creamy, never gets rock hard or crystallizes, and there seriously a million recipes to choose from. In the coming months I’m certain I will be adding more recipes to my arsenal so I can’t wait to share them with you.

This particular recipe packs quite the punch. The smoothness of the vanilla custard is interrupted with bursts of crunchy chocolate and tart, yet slightly sweetened, raspberries. The tiny amount of salt really heightens the flavors while the addition of orange or lemon zest makes it all the more fresh.

If you end up trying it please comment below and tell me what you think! You’d be amazed at how many people are unaware that they probably have the ingredients to make a basic semifreddo in their refrigerator right now. The process could not be easier.

Ingredients (slightly adapted from bakersroyale) :

  1. 1/2 c of chocolate chips (any chocolate will do but I used semisweet)
  2. 2 tbsp butter
  3. 6 oz of raspberries (they tend to come in 6oz packages at the grocery store)
  4. 2 large eggs plus 1 added egg yolk
  5. 1 1/2 c cream
  6. 3/4 c sugar plus 2 tbsp
  7. 1 1/2 tsp of vanilla extract
  8. 1/8 tsp salt
  9. 1 tsp of orange or lemon zest (optional)

Directions:

  1. Lightly spray a loaf pan with cooking spray and line it with plastic wrap. The spray will help the plastic wrap to stick to the sides of the pan. Be sure to leave excess plastic so that you can lift the semifreddo out of the tin when it is set.
  2. Place chocolate and butter in a microwavable bowl and melt in the microwave in 30s bursts, stirring between each time, until they are completely melted and combined. Set aside.
  3. Place raspberries and 2 tbsp of sugar in a blender and puree until smooth. If you prefer to leave the seeds out of your semifreddo you can put the mixture through a sieve. Set aside.
  4. Create a bain marie by bringing a pot of water to a simmer over medium-low heat. Only add about an inch of water to the pot. Place a glass or metal bowl on top of the pot and make sure that the bottom isn’t touching the water at all. We want the heat, but not the water! Place the eggs, egg yolks, and sugar into your bain marie bowl and, using a hand mixer or some elbow grease, beat the mixture until thick and frothy. The steam from the simmering water will slowly cook the eggs. This process takes 5-7 minutes.
  5. Remove the bowl from the pot and continue to beat until the bowl is no longer warm. This takes another 5 minutes or so, but you can speed up the process by beating over a bowl of ice water.
  6. Whip your heavy cream until you reach soft peaks and then add the vanilla, salt, and optional lemon or orange zest. Fold the whipped cream into the egg mixture.

Assembly:

  1. Using a ladle, poor a spoonful of the mixture into the loaf pan. Add a couple of tablespoons of chocolate and raspberry puree on top, then using a toothpick draw some figure-8s into the mixture until it appears marbled.
  2. Add another ladle of the mixture and repeat the process again and again until you’ve run out of ingredients.
  3. Freeze a minimum of 4-6 hours or until your semifreddo is set, keeping in mind it will always be only semi-frozen.
  4. Once ready, use the plastic wrap to shimmy it out of the loaf pan and then decorate the top with some chocolate chips and fresh raspberries.
  5. To serve, cut into 1/2-3/4 inch slices.

Tips:

  1. Leftover chocolate or raspberry puree can be used to garnish each individual slice.
  2. You don’t have to make semifreddo in a loaf pan; any vessel will do as long as it can hold the mixture.
  3. Experiment with different flavor combinations and comment here with what you’ve discovered!

 

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