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Raspberry Semifreddo

Raspberry Semifreddo

Brought to you by: OcadoLife

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In this cool and creamy Raspberry Semifreddo from chef Johnnie Crowe, ripples of boozy fruit, dark chocolate and pistachios deliver on looks and flavour. Italian for ‘half cold’, a semifreddo needs overnight freezing, making it the perfect dinner party dessert to prep ahead of time. For a vegan version, simply leave out the eggs, whisk the sugar with aquafaba and use a dairy-free alternative for the cream. Easy!
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Ingredients

  • 1 tbsp neutral oil, for the tin (such as groundnut or vegetable oil)
  • 400g raspberries
  • 50ml cherry liqueur
  • 150g caster sugar
  • 300ml double cream
  • 3 eggs, separated
  • 3 drops lemon juice
  • 90g 70% dark chocolate, melted
  • 2 tbsp pistachios

Method

Step 1

Oil a 23cm loaf tin and line with cling film, leaving an overhang long enough to cover the top. Put the raspberries in a shallow bowl, sprinkle with the kirsch and 50g of the sugar; set aside to macerate.

Step 2

Meanwhile, whisk the cream with an electric or handheld whisk to soft peaks; set aside.

Step 3

Put the remaining sugar and the egg yolks in a clean bowl and whisk until light and fluffy. In a separate bowl, whisk the whites to stiff peaks, adding a few drops of lemon juice to stabilise the mixture.

Step 4

Using a large spoon, fold the cream into the sugar and yolk mixture, then fold in the whites; be careful not to knock all the air out.

Step 5

Use a slotted spoon to transfer the raspberries into the creamy mixture (reserve and chill the juice left behind), then gently combine and pour into the loaf tin; cover with the cling film and freeze overnight.

Step 6

To make a sticky glaze, put the reserved raspberry juice in a pan and simmer over a medium-high heat until reduced by half. Remove from the heat and leave to cool.

Step 7

Turn the frozen semifreddo out onto a serving plate or board; use the cling film to ease it out, then remove. Drizzle over the melted chocolate, then quickly (before it sets) sprinkle with the pistachios.

Step 8

Finish by drizzling all over with the cooled raspberry glaze and serve immediately. Freeze the leftovers and eat within 1 month.

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