Mascarpone Semifreddo with Raspberry Sauce
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2 pkgfrozen raspberries in syrup, 10 oz. each, thawed
2 tspfresh lemon juice
OPT2 tablespoons chambord raspberry liqueur
6 largeeggs, separated
1 lbmascarpone cheese
1 Tbsppure vanilla extract
1 tspgrated lemon zest
4 ozgrated high quality 60 - 70% cacao chocolate
·fresh raspberries for garnish
How to Make Mascarpone Semifreddo with Raspberry Sauce
- In a food processor or blender, puree the thawed raspberries.
- Working over a saucepan, force the puree through a fine sieve to remove the seeds. Bring the sauce to a simmer.
- Stir the cornstarch with the water in a small cup and then stir it into the raspberries. Stir in the lemon juice. Simmer the sauce unti it is thickened and smooth.
- Remove from heat and stir in the Chambord if desired. Cool completely, then cover and refrigerate. This raspberry sauce can be made 2 days in advance if needed.
- Line a bundt pan with plastic wrap, leaving a few inches of overhang. Put it in the freezer while preparing the semifreddo.
- In a large mixing bowl, beat together the egg yolks and sugar until the mixture is thick and pale, then beat in the mascarpone, the vanilla, and the lemon zest.
- Beat the egg whites until they form stiff peaks. Then fold them gently, but thoroughly into the mascarpone/egg mixture.
- Sprinkle about a tablespoon of the grated chocolate evenly onto the bottom of the chilled bundt pan.
- Spoon half the mascarpone mixture into the pan, sprinkle evenly with the remaining chocolate. Then spoon in the remaining mascarpone mixture and smooth it carefully
- Fold the plastic wrap over the mixture and place the pan in the freezer for at least 8 hours or overnight. Unmold the semifreddo onto a serving platter. Garnish with fresh raspberries and drizzling some sauce over the semifreddo.
- Slice to serve and drizzle with more raspberry sauce.