Semifreddo with iced berries and hot white chocolate sauce
- August 2017
- Serves 8-10
- 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.
- 44.2g (25.9g saturated)
- 25.5g (25.5g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
- Top with the frozen berries and drizzle over the warm sauce. Serve immediately.
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
You need to start to make this at least 6 hours ahead or overnight. Make the sauce just before serving
Semifreddo has a light, moussey texture. The sugar-to-cream ratio means it doesn’t completely freeze but melts in the mouth.
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