Experience a slice of heaven with our Ravishing Raspberry and White Chocolate Semifreddo, an exquisite frozen dessert that perfectly balances the tartness of fresh raspberries with the sweet creaminess of white chocolate. This semifreddo, adorned with crushed biscuits for a delightful crunch, offers a luxurious texture and a symphony of flavors that will captivate your taste buds.
Why You’ll Love This:
- Combines the freshness of raspberries with the richness of white chocolate.
- A no-bake recipe that’s surprisingly simple to make.
- Perfectly creamy with a delightful crunch from the biscuits.
- Ideal for impressing guests or indulging in a special treat.
Perfect Occasion: This semifreddo is perfect for summer gatherings, garden parties, or as a fancy dessert after a family dinner. It’s also a great choice for special occasions like anniversaries, Valentine’s Day, or when you want to add a touch of elegance to your dessert table.
Decoration Tips:
- Garnish with fresh raspberries and mint leaves for a fresh look.
- Drizzle with melted white chocolate for extra luxury.
- Serve with raspberry coulis for an added burst of flavor.
- Dust with powdered sugar for a snowy, elegant finish.
Ingredients:
- 250g raspberries
- 4 tablespoons sugar, divided
- 4 tablespoons water, divided
- 1 tablespoon cornstarch
- 4 egg yolks
- 200g white chocolate
- 5 dl heavy cream
- 150g crushed biscuits (similar to graham crackers)
Instructions:
- Prepare Raspberry Filling: Cook raspberries, 2 tablespoons sugar, and 2 tablespoons water for about 10 minutes. Dissolve cornstarch in 2 tablespoons water and add to the raspberry mixture, stirring continuously. Cook until thickened, then cool.
- Make the Cream: Whip egg yolks and 6 tablespoons sugar, then cook over a double boiler until thickened. Remove from heat, add white chocolate, and stir until melted. Allow to cool.
- Combine with Whipped Cream: Whip the heavy cream until stiff peaks form. Fold 2-3 tablespoons into the egg mixture, then gently fold this mixture back into the remaining whipped cream.
- Assemble the Semifreddo: Line a 25x10x7 cm mold with plastic wrap. Layer 2 tablespoons of crushed biscuits at the bottom. Add half of the cream mixture, then spread the raspberry filling. Mix the remaining crushed biscuits into the other half of the cream and spread over the raspberry layer. Sprinkle with more crushed biscuits.
- Freeze: Cover with plastic wrap and freeze for 4-5 hours or overnight.
- Serve: Unmold by turning onto a serving platter. Decorate as desired.
Enjoy this dreamy frozen treat that’s sure to become a new favorite!
