Semifreddo al Cioccolato Bianco
Serves 8 People
Ingredients
- 250 g fresh Raspberries
- 4 Egg Yolks
- 1 tsp Vanilla Bean Paste
- 1/3 cup Sugar
- 1.5 cups Whipping Cream
- 3 Egg Whites
- 100 g White Chocolate, finely chopped
- 1/2 cup Pistashios, coarsely chopped and toasted
- Pistachios, White Chocolate Curls for garnish
- Fresh Raspberries, for garnish
- Cachous, for garnish
- Raspberry Coulis, if desired, for garnish
Directions
- Grease a loaf pan and line the base and sides with parchment paper, allowing a 3 cm overhang on all sides
- Using an electric mixer, beat the egg yolks, vanilla and sugar together for 2 to 3 minutes, or until thick and creamy
- Wash and dry beaters
- Beat cream in a separate bowl until soft peaks form, do not overbeat
- Wash and dry beaters and beat egg whites in a separate bowl until stiff peaks form
- To egg yolk mixture, gently fold in whipped cream, raspberries, toasted pistachios and white chocolate
- Fold in half of egg white mixture, followed by second half of egg white mixture
- Spoon into prepared pan; cover with plastic wrap and freeze overnight
- To serve, remove from freezer and let sit at room temperature for 5 minutes
- Turn onto plate and top with fresh raspberries, white chocolate curls, pistachios and a few cachous
- Slice and serve with Raspberry Coulis, if desired