Wednesday, September 22, 2010
I love to have something special hidden away in the freezer in case of unexpected guests - or even expected guests and no time!! I wholeheartedly recommend this semifreddo for such an eventuality (or for any eventuality, or even "because we're worth it"!!). It is really scrumptious!
This recipe originated in Catherine Fulvio's delightful new book Catherines Italian Kitchen, the photo looked so appealing that I had to give it a go. Then a little light pinged in my head, and I thought of the wonderful Choclette and her pal Chele's new competition We Should Cocoa - where they asked us to come up with dishes containing chocolate (of course) and this months special ingredient Raspberries. Bing, bang, bosh with some changes to the original (which is titled Limoncello, White Chocolate and Cherry Semifreddo) I have come up with this recipe - somewhat lower in calories than the original, but really, really good despite this!!
Raspberry, Cherry and White Chocolate Semifreddo
100g raspberries (fresh or frozen)
50g cherries (fresh/frozen or tinned)
85g caster sugar (divided in two)
290 ml double cream
400ml yoghurt (I used Greek)
4 tbsp Lemoncello (or Framboise would be good too)
100g white chocolate chips or a bar chopped up
Line a 1kg/2pint loaf tin with cling film.
Chop up the cherries and place in a bowl with the raspberries and half the sugar.
Whisk the cream and the other half of the sugar until soft peaks form, stir in the liqueur and the yoghurt.
Fold in the fruit and the chocolate.
Pour into the tin and smooth the top, cover with more cling film and freeze.
The semifreddo should be frozen for at least 6 hours and for up to 3 weeks.
When ready to serve make the coulis:
100g cherries (I used frozen)
150g raspberries (I used frozen)
3 tbsp caster sugar
1 tbsp Lemoncello or Framboise
Place the fruit, liqueur and sugar in a saucepan and heat gently until the sugar dissolves.
Allow to cool.
Blitz with a stick blender (if you wish)
Press through a nylon sieve to remove the pips.
Remove the semifreddo from the freezer an hour before serving - keep it in the fridge.
Remove the cling film and drizzle with the coulis.
Serve and enjoy!