Raspberry Balsamic Semifreddo
Semifreddo is like fluffy, sliceable ice cream, but better; the richest, most luscious, and probably most decadent member of the frozen dessert family. In this version, syrupy aged balsamic vinegar lends a wonderful complement to the tart raspberries. Crème de cassis or raspberry syrup can be used instead of the Chambord.
- 1-1/2 cups cold heavy cream
- 6 oz. (1 cup) fresh raspberries
- 5 large egg yolks, at room temperature
- 2/3 cup granulated sugar
- 1/4 cup Chambord (black raspberry liqueur)
- 2 large egg whites, at room temperature
- 1/2 tsp. cream of tartar
- 1/4 tsp. table salt
- 1/4 cup seedless raspberry jam
- 1 Tbs. Bistro Blends Raspberry Balsamic Vinegar
- Thoroughly chill a large metal bowl and the beaters of an electric hand mixer.
- Line the bottom and long sides of a 9x5-inch loaf pan with a 12x20-inch piece of plastic wrap, leaving 4-inch overhangs on the long sides. Smooth the plastic along the sides and into the corners; it's OK if there are wrinkles. The plastic will not completely cover the short sides.
Whip the cream
- Beat the cream in the chilled bowl with the chilled beaters on medium-high speed just until firm peaks form, 1 to 2 minutes. Refrigerate.
Make the zabaglione
- Using the back of a wooden spoon, press the raspberries through a fine-mesh sieve into a small bowl.
- Scrape any purée from the bottom of the sieve into the bowl and set aside.
- Clean and dry the beaters.
- In a 4-quart saucepan, bring 1-1/2 inches of water to a boil over high heat and then lower the heat to a gentle simmer.
- Put the egg yolks, 1/3 cup of the sugar, and the Chambord in a medium metal bowl and set the bowl over the pan of simmering water; make sure the bottom of the bowl doesn't touch the water.
- Beat on medium speed, frequently scraping down the bowl with a silicone spatula, until the zabaglione is thick, almost doubled in volume, and the beaters leave a trail when you lift them, about 5 minutes.
- Remove the bowl from the pan and fold the raspberry purée into the zabaglione until combined. Set aside.
Make the meringue
- Clean and dry the beaters. Return the pan to the heat and maintain the water at a gentle simmer.
- Put the egg whites, the remaining 1/3 cup of sugar, the cream of tartar, and salt in a large metal bowl and set it over the pan of water.
- Beat on medium speed, occasionally scraping down the sides of the bowl with a clean silicone spatula, until light, fluffy, and shiny, about 3 minutes.
- Remove the bowl from the pan and continue beating until the meringue is very thick and billowy, about 2 minutes more.
Fold and freeze
- In a small bowl, whisk the raspberry jam and balsamic vinegar until smooth.
- Use a silicone spatula to gently fold the zabaglione into the meringue and then fold in the whipped cream until no streaks remain.
- Dollop the jam mixture over the top and fold it in with just a few long, gentle strokes to create swirls.
- Scrape the mixture into the prepared pan and smooth the top with an offset spatula, scraping off excess if necessary to create a level top.
- Wrap the overhanging plastic over the top to cover and freeze for at least 6 hours and up to 3 days.
Unmold and serve
- Peel back the plastic wrap from the top of the semifreddo.
- Invert the pan over a cutting board or serving platter. Lift off the pan, holding the overhanging plastic down on one side and then the other.
- Remove the plastic wrap. If the semifreddo looks wrinkled, warm a long knife or small offset spatula under hot running water, wipe the blade dry, and run it over the wrinkles to smooth them out.
- Slice the semifreddo crosswise into 1-inch-thick pieces to serve.