Vanilla Semifreddo With Raspberry Sauce Food

VANILLA SEMIFREDDO WITH RASPBERRY SAUCE

Steps:

• Line the length of a loaf pan with plastic wrap so that it overlaps by 3 inches.
• Put the ricotta, mascarpone, honey, salt and vanilla bean seeds in a food processor or blender and puree until smooth.
• Whip the cream in a stand mixer with the whip attachment or handheld mixer until stiff peaks form.
• Fold the ricotta mixture into the whipped cream in 3 additions until well blended.
• Spoon into the prepared loaf pan and smooth the top. Fold the plastic over to cover. Freeze until set, at least 6 hours.
• To make the raspberry sauce, sprinkle the sugar over the raspberries, stir and let it sit for 15 minutes. Puree in a small food processor. For a smoother sauce, pour through a mesh strainer to remove the seeds.
• To serve, take the semifreddo out of the freezer and pull back the plastic wrap. Let it sit until it's softens enough that you can lift it out of the pan (15 minutes or so, depending on the room temperature). Invert the loaf onto a board and slice with a sharp knife. Serve with raspberry sauce and fresh fruit.

LEMON AND AMARETTI SEMIFREDDO WITH RASPBERRY SAUCE

Steps:

• Puree raspberries with syrup in blender. Strain puree into medium bowl; discard seeds. Cover; chill. (Can be made 2 days ahead. Keep chilled.)
• Line 7- to 8-cup loaf pan or other mold with 2 layers of plastic wrap, leaving long overhang. Freeze pan. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Add 1/4 cup powdered sugar; beat until stiff but not dry. Using same beaters, beat cream and remaining 3/4 cup powdered sugar in large bowl until peaks form. Fold in lemon peel and cinnamon. Fold large spoonful of cream mixture into whites, then fold whites back into cream in 2 additions. Fold in 3/4 cup amaretti. Transfer mixture to prepared pan. Cover with plastic wrap overhang, then foil. Freeze at least 4 hours. (Can be made 2 days ahead. Keep frozen.)
• Remove foil and open plastic. Turn semifreddo out onto platter. Remove pan; peel off plastic. Sprinkle with remaining 1/4 cup amaretti. Serve semifreddo with sauce.

RASPBERRY AND PISTACHIO SEMIFREDDO

Steps:

• Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
• Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.
• Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.
• Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
• Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

RASPBERRY SAUCE

Steps:

• Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

RASPBERRY SEMIFREDDO

Steps:

• 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 mnutes to soften. Slice into 1" slices with hot knife and top with warm chocolate raspberry sauce.