This Raspberry Semifreddo Recipe with White Chocolate, made in individual heart shapes or in a loaf pan is a great frozen raspberry dessert idea!
This Semifreddo Recipe is very easy to make and does not require churning.
You can make this raspberry frozen dessert into 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.
8 ounces (250 grams) white chocolate, broken into pieces
5 large egg yolks
3/4 cup extra fine sugar
1 1/4 cups fresh raspberries
3 1/2 ounces white chocolate, chopped into chunks
1 1/4 cups heavy cream (whipping cream)
1 tsp. vanilla extract
Fresh Raspberries for garnishing, optional
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.
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