Raspberry Chocolate Semifreddo Recipe Heart/Any Shape, or in Loaf PanThis Raspberry Chocolate Semifreddo Recipe is very easy to make and does not require churning. You can make individual heart shapes, or ANY other shapes you desire! If you would rather, you can make this recipe in a loaf pan instead, and cut the dessert into slices when you are ready to serve it.Ingredients 8 ounces (250 grams) white chocolate, broken into pieces Directions Line the bottom and sides of the molds with waxed paper or foil (unless you are using flexible plastic molds). Or, if desired, you can make this recipe in a loaf pan, and cut it into slices. Melt the first quantity of the white chocolate (pieces), and set aside. In a heat-proof bowl, over a pan of simmering water, using an electric hand mixer, beat the egg yolks and the sugar together, until mixture is thick and pale. (About 6 minutes)
Remove mixture from the heat, and continue to beat until cool. Gently, (so as not to break up the raspberries too much), fold the raspberries, cooled, melted chocolate and the white chocolate chunks into the egg mixture. In a large bowl, beat the heavy cream and the vanilla extract until soft peaks form. Gently fold the raspberry and egg mixture into the cream mixture, again, being careful not to crush the raspberries too much. Pour the mixture into the lined molds and cover with the surface of each filled mold with waxed paper or foil and then freeze for at least about 6 -7 hours. NO churning necessary. Serve with fresh raspberries (optional). Makes about 1 litre of frozen dessert, or 10 frozen hearts.
*Note - the one at the top right is for Vegan Diets
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