Raspberry and Lemon Semifreddo

RECIPE AND PHOTOGRAPHY JENELLE MCCULLOCH

This frozen dessert offers a texture between mousse and ice cream, perfectly balancing bright citrus with sweet-tartberries. It’s the ideal light and refreshing treat.

INGREDIENTS (Makes 8 Servings)

1 cup raspberries (fresh or frozen)

1-2 Tbsp sugar (optional, for raspberry purée)

4 large eggs

2/3 cup granulated sugar

1 1/2 cups heavy cream

Juice of 1 lemon

Zest of 1 lemon

1/2 cup fresh raspberries (for layering)

INSTRUCTIONS

Purée 1 cup raspberries in a blender or food processor until smooth. Sweeten with sugar if needed, then strain through a fine sieve to remove seeds.

In a heatproof bowl, whisk the eggs and granulated sugar together. Place the bowl over a saucepan of gently simmering water. Whisk continuously until the sugar dissolves and reaches 165°F. Remove from the heat, then beat with an electric mixer until thick and glossy. Cool to room temperature.

In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cooled egg mixture until smooth and airy. Divide the mixture evenly between two bowls. Fold the raspberry purée into one portion and the lemon juice and zest into the other.

Line a loaf pan with plastic wrap and parchment paper. Spread the raspberry mixture into the bottom of the pan and scatter with fresh raspberries. Spoon the lemon mixture over the top and smooth the surface. Cover and freeze until firm, at least six hours or overnight.

When ready to serve, unwrap and invert the semifreddo onto a serving platter. Slice and serve with fresh raspberries or extra lemon zest. OH