Raspberry Semifreddo 2021

Into chilled mixing bowl, measure cream. With an electric mixer fitted with whisk or a handheld, whip cream until soft peaks form. Refrigerate.

In blender container, puree raspberries until completely smooth. (It should measure about 1 cup.) Cover and refrigerate.

For a large semifreddo, line a 9 by 5-inch loaf pan with plastic wrap, leaving a couple of inches overhang on each side. Or use small silicone or nonstick molds for individual semifreddo portions; set aside.

In mixing bowl with electric mixer or whisk, vigorously whip egg yolks until pale yellow; ribbons should form when beaters are lifted.

For syrup, in small saucepan over medium-high heat, combine sugar and water. Cook mixture without stirring until it reaches 250-258 F on candy thermometer. Mixture should thicken and turn clear; remove syrup from heat.

With the mixer on medium speed, slowly stream syrup into egg yolks, whipping vigorously to incorporate. When all the syrup is added, continue whipping just until the bowl is cool to the touch. Fold raspberry purée and whipped cream into yolk mixture; combine until well incorporated. Scrape mixture into prepared pan or molds. Freeze until firm.

Serve over additional raspberry puree, if desired.