Semifreddo with iced berries and hot white chocolate sauce

Semifreddo with iced berries and hot white chocolate sauce
  • Serves icon Serves 8-10
  • Time icon Hands-on time 30 min, plus freezing

Semifreddo has a light, moussey texture which doesn’t completely freeze but melts in the mouth. Topped with frozen berries and a drizzle of hot white chocolate sauce, it makes a fantastic dinner party dessert.

Nutrition: per serving

Calories
532kcals
Fat
44.2g (25.9g saturated)
Protein
5.1g
Carbohydrates
25.5g (25.5g sugars)
Fibre
0.5g
Salt
0.1g
Calories
532kcals
Fat
44.2g (25.9g saturated)
Protein
5.1g
Carbohydrates
25.5g (25.5g sugars)
Fibre
0.5g
Salt
0.1g

For 10

Ingredients

  • 8 large free-range egg yolks
  • 150g unrefined golden caster sugar
  • Glug rum or brandy
  • 600ml double cream
  • 150g white chocolate, chopped or grated
  • 150ml single cream
  • 1 tsp vanilla extract
  • 150g mixed frozen berries (blackberries, raspberries, blueberries and currants)

You’ll also need…

  • 900g loaf tin (roughly 23cm), lightly greased or lined with cling film

Method

  1. Put the egg yolks, sugar and rum/brandy in a glass or ceramic mixing bowl set over a pan of barely simmering water. Whisk with an electric hand-held mixer until glossy and doubled in volume (about 10 minutes). Remove from the heat.
  2. In a separate mixing bowl whisk the double cream to soft peaks, then gently fold it into the egg yolk mixture. Spoon the mix into the loaf tin and freeze for 4-6 hours or overnight.
  3. When ready to serve, heat the chocolate with the cream and vanilla (see tips) in a small bowl set over a pan of simmering water, stirring occasionally, until completely melted.
  4. If you’ve lined your tin with cling film, use to lift the dessert out of the tin, then invert onto a serving platter. If you haven’t used cling film, dip the tin into hot water for a few seconds, then invert it onto a serving platter, holding the tin and platter together tightly. Shake vigorously to release it.
  5. Top with the frozen berries and drizzle over the warm sauce. Serve immediately.

delicious. tips

  1. Lightly whip the egg whites and store in the freezer in a labelled food bag for up to 6 months. For an extra boozy hit, add 2 tbsp rum/brandy to the chocolate sauce

  2. You need to start to make this at least 6 hours ahead or overnight. Make the sauce just before serving

  3. Semifreddo has a light, moussey texture. The sugar-to-cream ratio means it doesn’t completely freeze but melts in the mouth.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

3.2 votes

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine