Italy's best kept dessert secret!
When you’re semi-melted, try a semifreddo.
You can basically make these in whatever flavor you’d like. I like mine with raspberry sauce and a chocolate bottom, but whatever you’d like to try. Make it fun. It’s hard to mess this one up.
Semifreddo:
6 large eggs yolks
¾ c (150g) Sugar
1 Tbsp Lemon Juice
1 tsp Lemon Zest
½ tsp Salt
½ tsp Vanilla extract
1 Pint (473g) Heavy Cream
Stir the eggs, sugar, lemon juice, zest, and salt in a metal bowl over boiling water. Keep stirring constantly until the mixture is 160F / 71C. You can guess, but I’d recommend a thermometer to help with this and lots of other dishes.
As the egg mixture cools, whip your heavy cream, then add vanilla and fold into the egg mixture.
Layer the semifreddo as you'd like in a plastic lined loaf pan. I put some raspberry sauce in the middle then on the “bottom”. Freeze before pouring over the chocolate sauce and freezing again.
Raspberry Sauce: Boil the following ingredients together until they become saucy. Strain to make a smooth sauce without seeds, or keep the seeds for some texture and fiber.
2 cups Raspberries (frozen ok)
2 Tbsp Water
1 Tbsp Lemon Juice
1 Tbsp Sugar
Chocolate Layer (Optional But Highly Recommended) Melt the chocolate slowly until FULLY incorporated. No small dots of chocolate.
½ Cup (100g) Dark Chocolate Chips
1 Cup (236g) Heavy Cream
Enjoy!
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