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Semifreddo with iced berries and hot white chocolate sauce

Name: Semifreddo with iced berries and hot white chocolate sauce
Yield: Serves 8-10
Cuisine: British recipes
Ingredients: 8 large free-range egg yolks; 150g unrefined golden caster sugar; Glug rum or brandy; 600ml double cream; 150g white chocolate, chopped or grated; 150ml single cream; 1 tsp vanilla extract; 150g mixed frozen berries (blackberries, raspberries, blueberries and currants); You’ll also need…; 900g loaf tin (roughly 23cm), lightly greased or lined with cling film

Published: 3 Oct 17
Updated: 23 Oct 24

Semifreddo has a light, moussey texture which doesn’t completely freeze but melts in the mouth. Topped with frozen berries and a drizzle of hot white chocolate sauce, it makes a fantastic dinner party dessert.

Easy
August 2017

Test kitchen approved

Serves 8-10
Hands-on time 30 min, plus freezing

Nutrition: per serving

Calories: 532kcals
Fat: 44.2g (25.9g saturated)
Protein: 5.1g
Carbohydrates: 25.5g (25.5g sugars)
Fibre: 0.5g
Salt: 0.1g

For 10

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Ingredients

8 large free-range egg yolks
150g unrefined golden caster sugar
Glug rum or brandy
600ml double cream
150g white chocolate, chopped or grated
150ml single cream
1 tsp vanilla extract
150g mixed frozen berries (blackberries, raspberries, blueberries and currants)

You’ll also need…

900g loaf tin (roughly 23cm), lightly greased or lined with cling film

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Method

Put the egg yolks, sugar and rum/brandy in a glass or ceramic mixing bowl set over a pan of barely simmering water. Whisk with an electric hand-held mixer until glossy and doubled in volume (about 10 minutes). Remove from the heat.
In a separate mixing bowl whisk the double cream to soft peaks, then gently fold it into the egg yolk mixture. Spoon the mix into the loaf tin and freeze for 4-6 hours or overnight.
When ready to serve, heat the chocolate with the cream and vanilla (see tips) in a small bowl set over a pan of simmering water, stirring occasionally, until completely melted.

If you’ve lined your tin with cling film, use to lift the dessert out of the tin, then invert onto a serving platter. If you haven’t used cling film, dip the tin into hot water for a few seconds, then invert it onto a serving platter, holding the tin and platter together tightly. Shake vigorously to release it.
Top with the frozen berries and drizzle over the warm sauce. Serve immediately.

Recipe from August 2017 Issue

Nutrition

For 10

Nutrition: per serving

Calories: 532kcals
Fat: 44.2g (25.9g saturated)
Protein: 5.1g
Carbohydrates: 25.5g (25.5g sugars)
Fibre: 0.5g
Salt: 0.1g

delicious. tips

Lightly whip the egg whites and store in the freezer in a labelled food bag for up to 6 months. For an extra boozy hit, add 2 tbsp rum/brandy to the chocolate sauce
You need to start to make this at least 6 hours ahead or overnight. Make the sauce just before serving
Semifreddo has a light, moussey texture. The sugar-to-cream ratio means it doesn’t completely freeze but melts in the mouth.