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Raspberry Semifreddo 
呵呵，经常在私房潜水，看到很多好吃的，这次学着做做甜点似乎比做菜要容易点吧？@@还请各位大厨姐姐们指正，谢谢！还有相机借朋友了，只好用手机,先来1张成品 |
来换个造型吧,杯装的 |
变成粉红的 |
换个盘子看颜色,加太多toppings拉，加上天气热，有点要融化的感觉@@ |
再来个造型，这次没whipping cream |
Raspberry Semifreddo再加上Raspberry Wine应该不错:D |
recipe是从Chef Jules的Cyber Kitchen找来的, html蓝色背景是借来的，呵呵;-)捣乱
Refreshing Raspberry Semifreddo
2 cups frozen unsweetened raspberries (do not use raspberries in light syrup)
OR 1 pint fresh raspberries
5 egg yolks
1/3 cup Grand Marnier
1 tablespoon milk
3 teaspoons vanilla
1/2 cup white sugar
9 ounces semisweet chocolate, chopped into no larger than 1/4 inch pieces
3 cups whipping cream
1/4 cup seedless raspberry jam
Line bottom and sides of a 9x5 loaf pan with plastic wrap. Spread out 1-cup raspberries on bottom of pan and put in freezer.
Place yolks in top of a double boiler. Whisk in grand marnier, milk and 2 tsp vanilla until combined. Slowly whisk in sugar. Place over a saucepan of simmering water. Continuously whisk yolk mixture until pale yellow in colour, 4 to 5 minutes. Remove from heat. Refrigerate uncovered, until cold.
In a large mixing bowl whip 2 cups of cream until soft peaks form. Stir a third of cream into cold egg mixture. Fold in remaining cream until no yellow streaks remain. Fold in 3 ounces of chocolate and remaining raspberries.
Remove loaf pan from freezer. Pour berry mixture into pan and smooth out. Cover with plastic wrap. Freeze until firm.
Chocolate sauce can be made at time of serving of in advance and just warmed before serving. To make sauce combine remaining 1 cup of cream with vanilla and raspberry jam. Microwave until boiling and pour over remaining 6oz chocolate. Stir until melted.
To serve, remove pan from freezer and invert dessert onto a platter. Remove plastic and stand at room temperature 10 minutes to soften. Slice into 1" slices with hot knife and top with warm chocolate raspberry sauce.
Yields 10 servings |
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