ALMOND, RASPBERRY & WHITE CHOCOLATE SEMIFREDDO
MAKES 8 TO 10 SERVINGS HANDS-ON TIME 1 HOUR TOTAL TIME 9 HOURS
Almond Cake
2 egg whites
½ cup granulated sugar
½ tsp vanilla
2 cups ground almonds (approx)
Raspberry Semifreddo
2½ cups fresh raspberries, divided
½ cup granulated sugar, divided
1½ tbsp lemon juice
3 egg yolks
1 cup 35% whipping cream
1 tsp vanilla
White Chocolate Semifreddo
3 egg yolks
⅓ cup granulated sugar
1 cup 35% whipping cream
75 g white chocolate (2½ oz), melted
⅓ cup sliced almonds, toasted (approx) white chocolate shavings
Almond Cake Preheat oven to 300°F. Line 9- x 5-inch loaf pan with parchment paper. In large bowl, using electric mixer on medium speed, beat egg whites until soft peaks form; beat in sugar and vanilla until stiff peaks form. Fold in ground almonds. Pour mixture into prepared pan, smoothing top. Bake for 20 minutes. Turn off oven; leave in oven for 15 minutes without opening door. Remove from oven; let cool completely on rack.
Raspberry Semifreddo In food processor or blender, purée 2 cups of the raspberries, ¼ cup of the sugar, and lemon juice; strain and set aside. In heatproof bowl, whisk egg yolks and remaining sugar until smooth; place bowl over saucepan of barely simmering water (bowl should not touch water), whisking constantly until thickened, about 8 minutes. Let cool for 30 minutes.
Meanwhile, in medium bowl, using electric mixer on medium speed, beat cream and vanilla until stiff peaks form; fold into cooled egg yolk mixture. Stir in raspberry purée and remaining fresh raspberries. Line separate 9- x 5-inch loaf pan with enough parchment paper to leave overhang on all sides. Pour raspberry semifreddo into pan. Smooth top; cover with foil and freeze for 2 hours.
White Chocolate Semifreddo
Meanwhile, in heatproof bowl, whisk egg yolks and sugar until smooth; place bowl over saucepan of barely simmering water (bowl should not touch water), whisking constantly until thickened, about 8 minutes. Let cool at room temperature for 30 minutes.
Meanwhile, in medium bowl, using electric mixer on medium speed, beat cream until stiff peaks form. Using spatula, gently fold in melted chocolate, then stir in cooled egg mixture and almonds. Pour over raspberry semifreddo in pan. Smooth top, cover and freeze for at least 4 hours or overnight. (Make-ahead: Can be frozen for up to 7 days.) Place reserved almond cake on serving platter. Unmould semifreddo and place in centre of cake. Using sharp knife, cut away edges of cake to make even with semifreddo. Sprinkle with toasted sliced almonds and white chocolate shavings.
PER EACH OF 10 SERVINGS about 505 cal, 9 g pro, 33 g total fat (15 g sat. fat), 43 g carb (5 g dietary fibre, 37 g sugar), 165 mg chol, 40 mg sodium, 1.4 mg iron.