If you’ve been somewhere on the East Coast for the past few days I think you’ll agree that’s its been a real scorcher out there! I have as pasty a skin as they make them so these kind of heavy summer days are pretty brutal. What to do to beat the heat? Shy of a proper beach or an outside pool, I give you a Raspberry Semifreddo!
Tomorrow is also my birthday, so what better treat than a couple spoonfuls of cold creamy fruity goodness to enjoy on my special day?
I have never owned an ice cream maker (blame the lack of space in my kitchen especially since I got my very first pink Kitchen Aid!) but I do love having frozen treats that I can pull out of the freezer for family and friends during the summertime. My solution is to make granitas or semifreddos, both easy options for warm days. They both require very little equipment – also perfect when a little lazy!
Last summer, I made basil and berry granita, which have quickly become a favorite to make in the summertime. This semifreddo tastes more like ice cream than sorbet, is wonderfully creamy and pretty easy to put together. Semifreddos are sort of the mid-way point between a mousse and ice cream, just the perfect amount of cold with the perfect amount of airy texture. You could use any berry you have on hand here but I’ve always loved raspberry desserts… so here goes!
For this recipe, I would suggest tasting the fruit your are going to use before adding any sugar. When fruit is perfectly ripe and sweet there really is no point in adding a lot of sugar to this dessert, especially seeing as the cream and egg batter is sweetened. This is really about tasting the fruit as you add sugar to get that right amount of sweetness.
But most importantly, don’t you love any desserts that swirls? Sometime it’s about the little pleasures and just making these swirls of pink curvy fruit makes me smile, every time.
Raspberry Semifreddo
Adapted from Donna Hay, serves 6-8
3 eggs
2 egg yolks, extra
1 teaspoon of vanilla extract
3/4 cup of caster sugar
2 cups (500 ml) of whipping cream
Raspberry Puree:
750g raspberries
0-2 tablespoons of icing sugar
To make the raspberry puree, place the raspberries in the bowl of a food processor and process until smooth. Taste and adjust sweetness with icing sugar. Strain to remove raspberry seed. Discard seeds and set the puree aside.
Place the eggs, extra yolks, vanilla and sugar in a heat proof bowl over a saucepan of simmering water and, using a hand held mixer, beat for 6-8 minutes or until the mixture is thick and pale.
Remove from the heat and beat for a further 6-8 minutes or until cool. In a separate bowl, whisk the cream until stiff peaks form. Gently fold cream through the egg mixture until well combined. Pour into a 2-litre capacity tin. Spoon of the raspberry puree and, using a spatula, gently fold it through the cream mixture for a swirled effect. Freeze for 6 hours or overnight. Top with extra raspberries if desired. Enjoy!
Enjoy the read!
Jessica @ How Sweet
July 7, 2010 at 1:41 pm (14 years ago)Not only is it beautiful, but it looks delicious, too!
Jess-Sugar High
July 7, 2010 at 2:15 pm (14 years ago)I’ve never had this before, but it sounds & looks delicious! I’m a huge ice cream fan, so I must try this soon!
by the way…
Happy Birthday!! I hope you have a good one! 🙂
DessertForTwo
July 7, 2010 at 3:07 pm (14 years ago)I am in love with those little dishes with handles you have been using lately. I can’t tell how large they are though. Would you mind sharing where you bought them?
Also, happy birthday! 🙂 Have a fantastic day!
Val
July 7, 2010 at 5:00 pm (14 years ago)Oh my lordy that looks insanely good. I so want to make this and NOW! Only problem is that there aren’t really any raspberries around abouts where I live. Hmmmmph.
Chocolate Shavings
July 7, 2010 at 5:36 pm (14 years ago)Val: you can try it with other berries or even use frozen raspberries!
Adriana
July 7, 2010 at 8:38 pm (14 years ago)that semifreddo looks sooooo out of this world fantastic! i love those swirls, the dish… i’m sure it tastes awesome! thanks for your comment on my pretzels!
Nina Timm
July 7, 2010 at 11:27 pm (14 years ago)Am I daft or what? It is 5 am and this raspberry semi-fredo looks so darn good!!!
Chele
July 8, 2010 at 2:09 am (14 years ago)Looks amazing! I’ve had Donna’s recipe bookmarked to try for ages now, I think you have just given me the kick up the backside I need to give it a try for myself.
Unique Chocolate Gifts
July 8, 2010 at 4:39 am (14 years ago)This is very good refreshment this summer…hhmm…
Julie
July 8, 2010 at 2:23 pm (14 years ago)I’ve never had semifreddo, but it sure sounds good. A great way to cool off a hot day. I hope there’s a break in the heat around there soon.
lisaiscooking
July 8, 2010 at 5:41 pm (14 years ago)The swirls look great! Sounds like a perfect summer treat.
Junglefrog
July 8, 2010 at 7:03 pm (14 years ago)That looks so good!! Happy birthday!!
celine
July 9, 2010 at 8:11 am (14 years ago)it looks gorgeous! I’m already longing for winter over here.
zoom yummy
July 9, 2010 at 3:47 pm (14 years ago)Well that looks yummy …and addictive! I’ve never seen a semifreddo in my life so I thank you for the great inspiration! Have a wonderful weekend! 🙂 Petra
OneTribeGourmet
July 9, 2010 at 5:11 pm (14 years ago)Looks absolutely delicious! I made the same recipe from Donna Hay magazine for Strawberry Semifredo, I will try it with Raspberries too! 🙂
Cheers,
Sara
OneTribeGourmet
Carrie
July 9, 2010 at 6:00 pm (14 years ago)Raspberry semifreddo speaks to me. It’s tell me to make it tonight. Oh I want it bad.
Grace
July 10, 2010 at 10:12 pm (14 years ago)This looks delicious, I have never tried a semi-freddo, would like to give it a go and love raspberries. Looks so pillowy soft. I’m sure it didn’t last long!
Maria
July 11, 2010 at 9:27 am (14 years ago)Happy belated birthday from me as well! 🙂
If you are considering to still get an icecream maker: There is an icecream maker attachment to the Kitchen Aid. I have the silver Kitchen Aid and recently bought the ice cream attachment. So in love with it! 🙂
Xiaolu @ 6 Bittersweets
July 11, 2010 at 9:35 pm (14 years ago)Gorgeous adaptation of a lovely recipe. I just finished drooling over that issue and started on the 50th anniversary one. Love how your photo highlights the details of the berry swirl.
Annalise @ Completely Delicious
July 13, 2010 at 7:04 pm (14 years ago)This looks beyond amazing. And so does the berry basil granita. I’m adding both to my recipe queue!
Chocolate Shavings
July 13, 2010 at 8:11 pm (14 years ago)Annalise: Thank you! Let me know which one you end up trying first!
Peggy
July 14, 2010 at 5:52 am (14 years ago)This looks absolutely stunning! I’ve never tried making semifreddo before but I think I just may have to after this!
lululu
July 15, 2010 at 9:42 am (14 years ago)It looks absolutely amazing! And it’s actually very simple to make!
www.dhaleb.com
July 21, 2010 at 2:11 pm (14 years ago)Simply gorgeous! Love the container too!!!!
Chocolate Shavings
July 21, 2010 at 2:24 pm (14 years ago)http://www.dhaleb.com: Thank you!
Jess--Sugar High
July 22, 2010 at 3:05 pm (14 years ago)I tried this recipe for my own blog, and it turned out wonderfully! This was my first time trying it – I’m in love! I love the creamy texture, and the taste is awesome. Thanks for sharing!!
asugarhigh.blogspot.com
Justin
July 23, 2010 at 3:00 pm (14 years ago)you’re so right about weather over here. this looks like heaven.
Alisa
August 7, 2010 at 7:49 am (14 years ago)I would love to try this soon.If you won’t mind I’d love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it’s all set, Thanks!
Annalise
August 11, 2010 at 4:39 pm (14 years ago)So I finally made it! I swapped the raspberries for blueberries because that’s what I had and it was delicious! I couldn’t believe how creamy and light it was, and how it was like ice cream, but different. Loved it, thanks for the recipe!
catarina
January 14, 2011 at 9:46 am (13 years ago)with an extreme delicious look and very very beautiful:)