A delicious ice cool, creamy and fruity dessert. The original recipe (from James Martin) contains nougat instead of white chocolate and is equally delicious! I think that the frozen raspberries work very well in this as they stay suspended in the mixture better, but fresh would of course be fine, especially as they are bang in season right now.
For the semi-freddo
- Oil for greasing
- 4 eggs, carefully separated into 2 large bowls
- 4 tbspn caster sugar
- 325g mascarpone
- 100g white chocolate
- 150 g frozen raspberries
- Mint sprigs
- 24 x 13 x 4.5cm loaf tin
For the raspberry sauce
- 200g raspberries (can be frozen and defrosted)
- 2 tbspn icing sugar
- 1 tbspn water
- Lightly grease the loaf tin with oil and then line it with cling film
- Add the caster sugar to the egg yolks and beat until smooth and fluffy
- Beat in the mascarpone until thoroughly mixed
- Carefully melt the white chocolate and fold that into the mascarpone mixture
- Using clean beaters, whisk the egg whites until they are stiff and, using a metal spoon, carefully fold them into the mascarpone mixture
- Put the frozen raspberries into a bag (like a freezer bag) and hit them with a rolling pin to break them up a little. This will make the semi-freddo easier to cut later on.
- Then fold the raspberries into the mascarpone mixture
- Pour into the prepared loaf tin and put in the freezer until set or overnight
- For the raspberry sauce, put all the ingredients into a food blender and whizz to a pulp, then push through a fine sieve into a bowl or wide lipped jug, pressing well with the back of a wooden spoon.
- To serve, have the semi-freddo out of the freezer, and in the fridge for half an hour before you want it, then slice it up - about 2cm thick slices.
- Arrange on a plate, drizzle with raspberry sauce and decorate with mint sprigs - voila!