|
Raspberry Semifreddo 
嗬嗬，經常在私房潛水，看到很多好吃的，這次學著做做甜點似乎比做菜要容易點吧？@@還請各位大廚姐姐們指正，謝謝！還有相機借朋友了，隻好用手機,先來1張成品 |
來換個造型吧,杯裝的 |
變成粉紅的 |
換個盤子看顏色,加太多toppings拉，加上天氣熱，有點要融化的感覺@@ |
再來個造型，這次沒whipping cream |
Raspberry Semifreddo再加上Raspberry Wine應該不錯:D |
recipe是從Chef Jules的Cyber Kitchen找來的, html藍色背景是借來的，嗬嗬;-)搗亂
Refreshing Raspberry Semifreddo
2 cups frozen unsweetened raspberries (do not use raspberries in light syrup)
OR 1 pint fresh raspberries
5 egg yolks
1/3 cup Grand Marnier
1 tablespoon milk
3 teaspoons vanilla
1/2 cup white sugar
9 ounces semisweet chocolate, chopped into no larger than 1/4 inch pieces
3 cups whipping cream
1/4 cup seedless raspberry jam
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 minutes to soften. Slice into 1" slices with hot knife and top with warm chocolate raspberry sauce.
Yields 10 servings |
| |
