Raspberry Semifreddo - Semifreddo med hallon

RASPBERRY SEMIFREDDO

Semifreddo med hallon

Serves 8

7 oz white chocolate

4 eggs

0.2 cup sugar

1.2 cup heavy cream

1.2 cup Greek yogurt

1.2 cup meringues

0.8 cup frozen raspberries

Chocolate sauce:

0.8 cup heavy cream

5.3 oz dark chocolate

Melt the chocolate over a waterbath or in the microwave.

Separate the eggs. Beat the yolks and half of the sugar until white and fluffy. Beat the cream until peaky and mix with the yogurt. Stir together the egg yolk mixture with the melted chocolate and stir in the creamy yogurt. Beat the egg whites until stiff and add remaining sugar. Continue beating to a meringue and gently stir it into the batter.

Alternate the batter with meringues and chopped, frozen raspberries. Freeze for 4 to 6 hours.

Sauce:

Bring cream to a boil and remove from heat. Chop the dark chocolate and melt in the cream while stirring.

Take out the dessert about 20 minutes before serving. Spoon it up into serving bowls and serve with the chocolate sauce.

Instead of meringues, you can alternate the ice cream batter with chopped nuts and chocolate.

Enjoy!

Bella