Vanilla Semifreddo with Raspberry Sauce









I've never even heard of Semifreddo until I saw it in Ina Garten's cookbook. It's frozen vanilla mousse. Served this with raspberry sauce- was quite yummy! Nice recipe for busy schedule because you can make it ahead! Served this for a Valentine's day dinner for friends.

I took some shortcuts- used 1 teaspoon of vanilla to sub for seeds from vanilla bean, and for the raspberry sauce, used 1 package of frozen raspberries from Publix since raspberries were quite pricey when I made this. Also didn't have vanilla liqueur or fambroise liqueur so didn't use tha.t In case you forgot to put eggs at room temperature ahead of time, you can put the eggs at warm water (make sure not hot!) for a few minutes before using.

Vanilla Semifreddo with Raspberry Sauce (from Ina Garten's Barefoot Contessa Make it Ahead" cookbook)

Ingredients
  • Vegetable oil for greasing pan
  • 4 extra-large eggs, separated, at room temperature
  • 1/2 cups sugar, divided
  • seeds from 1/2 vanilla bean (I used 1 teaspoon vanilla extract instead)
  • 1/2 teaspoon cream of tartar
  • 1 cup cold heavy cream
  • 1 tablespoon vanilla liqueur such as Navan (didn't use this)
  • 1 teaspoon pure vanilla extract
  • Fresh Raspberry sauce
        -1 half-pint rasbperries (6 oz)
        -1/2 cup sugar
        -1/4 cup water
        -1/2 cup raspberry preserves (6 oz)
        -1 tablespoon fambroise liqueur (didn't use this)
  • fresh raspberries, for serving
Directions

Vanilla semifreddo:
  1. Grease or oil 8.5 x 4.5 x 2 inch loaf pan. Line it with saran wrap so enough to drape over sides do you can later cover the top of the semi-freddo with the saran wrap. You will need to use 2 overlapping pieces of saran wrap. Put pan in freezer (I forgot to grease the pan- and didn't have any trouble with getting the semifreddo out later)
  2. Separate egg yolks and egg whites (will need all 3 egg yolks but only 1/3 cup egg whites)
  3. Put egg yolks, 1/4 cup sugar, and 1 teaspoon vanilla extract in medium heat proof bowl. Beat for 2 min until light yellow and thickened.
  4. Then beat egg mixture over boiling water for 3 min until volume doubled and warm to touch.
  5. Take egg mixture off heat and beat 1 more minute
  6. In separate bowl, use whisk to beat 1/3 cup egg whites, 1/4 cup sugar, and cream of tartar. Beat on high speed until egg whites are firm, but not dry peaks. Fold egg white mixture into egg yolk mixture
  7. Whisk heavy cream, vanilla liqueur, and vanilla extract in bowl on high speed until forms soft peaks. Then fold whipped cream mixture into bowl with egg yolks+egg white mixture.
  8. Pour entire mixture in pan and freeze
  9. Before serving- can just thaw at room temperature for 10 min. Cut and serve.

For raspberry sauce:
  1. Place raspberries, sugar, and 1/4 cup water in small sauce pan. Bring to boil and lower the heat and simmer for 4 min.
  2. Pour raspberry mixture and raspberry preserves into food processor. Stir in fambroise liqueur.
  3. Chill sauce. (don't need to reheat before serving)

Serving:
  1. Spread raspberry sauce on plate
  2. Place vanilla semifreddo on top
  3. Add raspberries to plate

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