White Chocolate Semifreddo with Raspberries and Pistachios Annabel Langbein

Method:

  1. Line the base and sides of a 6-8 cup loaf pan with baking paper, leaving an overhang on either side so the frozen mixture can be easily lifted from the container.
  2. Place white chocolate and cream in a pot and warm gently until the chocolate has softened (1-2 minutes). Stir to fully melt chocolate then remove from heat and cool.
  3. Beat egg whites in a clean bowl using a very clean electric beater and gradually adding sugar until stiff peaks form when the beater is lifted from the bowl.
  4. Add fully cooled chocolate mixture, vanilla and lemon juice to beaten egg whites and fold gently until evenly incorporated. Gently fold in the fresh or freeze-fried raspberries.
  5. Pour into prepared tin, smooth the top, fold in the baking paper edges to cover and freeze until solid (at least 6 hours).
  6. Serve garnished with berries and chopped pistachios.

 

Recipe as appeared in NZ Herald Canvas Magazine Saturday 15th June 2019

Ingredients

White Chocolate, broken into peices 250g
Cream 1 Cup
Egg Whites 4
Caster Sugar 1/4 Cup
Vanilla Extract 1 Tsp
Lemon Juice 2 Tbsp
Raspberries 1 Cup

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