Description
Delightful raspberry & passion fruit semifreddo creates a luxurious Italian-style dessert that balances tangy and sweet flavors. Chocolate crumbs add rich texture, inviting you to savor each refreshing spoonful of this elegant frozen treat.
Ingredients
Scale
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1.25 cups (296 ml) heavy whipping cream
- 0.5 cup (100 g) granulated sugar
- 0.25 tsp fine sea salt
- 1 cup (150 g) fresh raspberries, thawed if frozen
- 0.25 cup (59 ml) strained passion fruit pulp
- 1 tbsp (15 ml) corn syrup for raspberries
- 1 tbsp (15 ml) corn syrup for passion fruit
- 1 tbsp (20 g) granulated sugar for raspberries
- 1 tbsp (20 g) granulated sugar for passion fruit
- 1 tsp Amoretti Natural Raspberry Artisan Flavor
- 1 tsp Amoretti Natural Passion Fruit Artisan Flavor
- 0.33 cup (79 ml) all-purpose flour
- 0.33 cup (79 ml) dark or Dutch-processed cocoa powder, sifted
- 0.25 cup (50 g) granulated sugar
- 1 tbsp (15 ml) cornstarch
- 0.25 tsp fine sea salt
- 3 tbsps (45 ml) unsalted butter, melted
Instructions
- Chocolate Crumb Creation: Blend dry ingredients with melted butter to form a coarse, sandy mixture, then spread evenly on a baking sheet and bake at 300°F until crisp and dark, creating a crunchy foundational element.
- Fruit Reduction Preparation: Simultaneously simmer passion fruit pulp and raspberries with sugar separately, reducing each to a concentrated, vibrant sauce that captures the intense tropical and berry essences.
- Egg Base Development: Construct a silky custard foundation using a double boiler technique, whisking eggs and sugar until the mixture becomes light, fluffy, and reaches a safe 160°F temperature.
- Flavor Integration: Gracefully fold the warm egg base into each fruit reduction, ensuring distinct flavor profiles are maintained while creating a harmonious blend of textures and tastes.
- Cream Incorporation: Whip cream to soft, billowy peaks, then gently fold into each fruit mixture, preserving the delicate airiness and creating a luxurious, smooth consistency.
- Layered Assembly: Pour raspberry mixture into a parchment-lined loaf pan, sprinkle with chocolate crumbs, freeze briefly, then add passion fruit layer and top with remaining crumbs, allowing the semifreddo to set completely in the freezer.
Notes
- Master Temperature Control: Use a candy thermometer to precisely heat egg mixture to 160°F, ensuring food safety while creating a smooth, silky base without scrambling eggs.
- Fold with Finesse: Incorporate whipped cream gently using a figure-eight motion to preserve air bubbles, maintaining the semifreddo’s light, luxurious texture.
- Chill for Perfection: Allow semifreddo to freeze for at least 6 hours or overnight, enabling flavors to meld and texture to set into a dreamy, creamy consistency.
- Serving Secrets: Remove semifreddo from freezer 10-15 minutes before serving to soften slightly, making slicing easier and enhancing the dessert’s smooth, velvety mouthfeel.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 285
- Sugar: 24 g
- Sodium: 90 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg