Description
Silky smooth semifreddo marries tangy passion fruit with rich raspberries, nestled on a crumbly chocolate base. Creamy Italian-style frozen dessert promises cool luxury that melts deliciously on your palate, delivering pure summer indulgence.
Ingredients
Scale
Chocolate Crumb:
- ⅓ cup (79 ml) all-purpose flour
- ⅓ cup (79 ml) dark or Dutch-processed cocoa powder, sifted
- ¼ cup (50 g) granulated sugar
- 1 tablespoon (15 ml) cornstarch
- ¼ teaspoon fine sea salt
- 3 tablespoons (45 ml) unsalted butter, melted
Main Ingredients:
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1 ¼ cup (296 ml) heavy whipping cream
- ½ cup (100 g) granulated sugar
- ¼ teaspoon fine sea salt
Fruit Bases:
- 1 cup (150 g) fresh raspberries, thawed if frozen
- ¼ cup (59 ml) strained passion fruit pulp
- 1 tablespoon (15 ml) corn syrup for raspberries
- 1 tablespoon (15 ml) corn syrup for passion fruit
- 1 tablespoon (20 g) granulated sugar for raspberries
- 1 tablespoon (20 g) granulated sugar for passion fruit
- 1 teaspoon Amoretti Natural Raspberry Artisan Flavor
- 1 teaspoon Amoretti Natural Passion Fruit Artisan Flavor
Instructions
- Craft chocolate crumbs by combining dry ingredients and melted butter, creating a coarse, sandy texture that will become a crunchy base for the dessert.
- Spread the chocolate mixture evenly on a baking sheet, transforming it into crisp, dark crumbs through gentle baking at a low temperature.
- Prepare passion fruit reduction by simmering pulp with sugar, developing a concentrated, tangy sauce that will infuse the semifreddo with vibrant tropical notes.
- Transform raspberries into a luscious compote by cooking with sugar, releasing their intense ruby-red color and deep fruity essence.
- Create a silky egg base using a double boiler, whisking eggs and sugar until they become light, airy, and reach a precise temperature for food safety.
- Gently fold the warm egg mixture into separate raspberry and passion fruit reductions, ensuring each base maintains its distinct flavor profile.
- Whip cream to soft, billowy peaks, then carefully incorporate into each fruit base, maintaining the delicate airiness of the mixture.
- Assemble the semifreddo in layers, first pouring the raspberry mixture into a parchment-lined loaf pan and sprinkling with chocolate crumbs.
- After an initial freezing period, add the passion fruit layer, top with remaining chocolate crumbs, and allow to freeze completely for a stunning, multi-layered dessert.
Notes
- Precision matters when tempering eggs, ensuring they reach 170°F for food safety and smooth texture.
- Straining fruit bases removes seeds, creating a silky-smooth semifreddo with refined consistency.
- Folding techniques are crucial: gently incorporate cream and egg mixtures to maintain delicate air bubbles.
- Layering creates beautiful color contrast and allows each fruit flavor to shine independently.
- Freezing in stages helps achieve clean, distinct layers without mixing colors.
- Chocolate crumbs add delightful crunch and rich depth to the dessert’s overall mouthfeel.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 130 mg