Semifreddo is similar to ice cream, except there’s no churning required and it’s a softer set once frozen. It’s often frozen in a loaf tin and sliced rather than scooped – as pictured above – making it very simple to store and serve.
An ideal make-ahead dessert, this semifreddo is elegant, rich, and surprisingly easy to make.
Feeds 6 – 8
200g dark chocolate (70% cocoa solids)
Pinch of salt
3 large egg yolks
1/3 cup sugar
300ml double cream
To serve: fresh raspberries
Before starting, set up an ice bath in the sink or in a large bowl, ready for the egg yolk mixture later on.
Line a loaf tin with cling film, allowing the excess to hang over the sides. Set aside.
Set up a double boiler by placing a heatproof bowl over a pan of simmering water. Break up the chocolate and add to the bowl with a pinch of salt. Stir often until melted, then remove the bowl from the heat and set aside to cool.
Keep the double boiler going while you separate the eggs. Add the egg yolks and sugar to another heatproof bowl, then place over the double boiler and whisk for about 5 minutes, until pale and thickened. Place the bowl in the ice bath and whisk until cool.
Pour the slightly cooled chocolate into the egg yolk mixture and mix well. At this stage the mixture will be stiff, especially if your egg yolk mixture was cold. Don’t panic, just keep stirring. Add about 2 tbsp of the unwhipped cream to the mixture and stir to combine. This will loosen the mixture and make it much easier to combine with the whipped cream in a moment.
Use an electric whisk to whip the remaining cream to soft peaks. Stir about 1/4 the whipped cream into the chocolate mixture, then fold in the rest of the cream a little more carefully. Spoon into the lined loaf tin and smooth into an even layer. Fold the overhanging plastic over the top, and freeze until firm (at least 6 hours, ideally overnight).
Remove from the freezer 30 minutes before serving. Cut into slices and serve with fresh raspberries.