Raspberry & Chocolate Semifreddo

Prep time
1 hour
Total Time
5 hours
Rating
Not rated
0 ratings
Servings
8 to 10
Raspberry & Chocolate Semifreddo

Zingy, creamy raspberry filling in a dark chocolate cookie crust is the language of love in this semifreddo.

Ingredients

Directions

1. Heat oven to 350oF. Break cookies into pieces and place in a food processor; process to finely ground crumbs. Combine crumbs with 1/4 cup of the sugar and the butter. Press crumb mixture evenly over bottom and halfway up sides of a 9 inch round and 3 inch deep spring-form pan. Bake 10 minutes or until crust is set; cool on wire rack 20 minutes.

2. Meanwhile, in large bowl of electric mixer, using the whip attachment, whip cream cheese until light and fluffy. Add cream; beat at medium speed until soft peaks form; transfer to another bowl and chill.

3. In clean bowl of electric mixer, combine egg whites and 1/2 cup of the sugar.  Place bowl over a pot of simmering water (not touching bottom of bowl); whisk until the sugar is dissolved and the mixture reaches 130oF.  Place bowl on the stand mixer; using the whip attachment, beat on high speed until meringue forms and mixture is room temperature, 3 to 4 minutes.

4. Place raspberries and remaining 1/4 cup sugar in a food processor. Process until pureed. Place mixture in a strainer placed over a large bowl. Press firmly on the raspberry mixture to extract all the juice. Discard seeds. Gently stir in half the meringue. Gently stir in half of the whipped cream mixture. Repeat stirring in remaining meringue and whipped cream until well combined.

5. Pour mixture over cooled crust, smoothing top. Cover tightly with foil. Freeze at least 4 hours or overnight.

6. To serve, run a thin spatula between semifreddo and edge of rim to loosen. Remove rim from spring-form pan. Cut semifreddo into wedges; serve immediately. If there is any remaining semifreddo, reattach the rim of spring-form pan, cover and return to the freezer for up to 1 week.

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Comments

Peggy from Portland, OR on August 18th, 2014
I have had (but not made) whipped coconut cream that was delicious. I'm sure you could find directions online. That's what I was thinking of doing.
Annette from on August 6th, 2014
Gluten comes from certain grains, for example, wheat. Dairy does not naturally contain gluten.
barb from chicago on August 6th, 2014
Gluten free...Glutino? For the cookie crust. And there is a gluten free whip creme too. May have to do some searching and calling. Our tra/Joe has the whipped creme.
Michele from Florida on August 6th, 2014
To Harlan from St. Paul: Re: gluten free
I believe the only potential gluten is from the chocolate wafer cookies , so I would just substitute your favorite gluten free chocolate wafer cookies . I have seen them at my local Publix and Trader Joes Supermarkets. In a pinch I've seen gluten free chocolate cream filled sandwich style cookies too. You could open up the cookie and scrape away the cream middle and use those cookies if you needed to. Good Luck!!
Harlan from Saint Paul, MN on August 5th, 2014
How can we make this Gluten-Free?
Thanks!!!
Pam from Sonora Ca on August 5th, 2014
I would love to make this for my family but it needs to be lactose free. Do you have lactose free cream cheese and heavy whipping cream?
claudia from buffalo ny on June 25th, 2014
Thank you Do you have the nutritional Data for this?

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