mascarpone semifreddo with raspberry sauce

How To Make mascarpone semifreddo with raspberry sauce

• 1

  In a food processor or blender, puree the thawed raspberries.
• 2

  Working over a saucepan, force the puree through a fine sieve to remove the seeds. Bring the sauce to a simmer.
• 3

  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.
• 4

  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.
• 5

  Line a bundt pan with plastic wrap, leaving a few inches of overhang. Put it in the freezer while preparing the semifreddo.
• 6

  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.
• 7

  Beat the egg whites until they form stiff peaks. Then fold them gently, but thoroughly into the mascarpone/egg mixture.
• 8

  Sprinkle about a tablespoon of the grated chocolate evenly onto the bottom of the chilled bundt pan.
• 9

  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
• 10

  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.
• 11

  Slice to serve and drizzle with more raspberry sauce.
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