Raspberry Balsamic Semifreddo

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.