Semifreddo. Chocolate. Raspberries. Two slices, please.
What fruity delight will tickle our fancy from the ‘summer fruits special’ Issue No.185 of Guardian Feast?
Well, it’s hot, we have a gallon of cream (this happens when The Husband is in charge of the weekly supermarket shop), a bar of Bourneville, a couple of punnets of almost pre-macerated raspberries, a slightly mangy lime and the tail end of a bottle of tequila.
Hello, Thomasina Miers’ semifreddo with chocolate drizzle and raspberries. I’d say this is the perfect pud to serve at a dinner party. It’s easily made in advance and it tastes so gooooooooooooooooood!
We used to have an ice cream maker. Goodness knows where it is. I’m put off ice cream making without the trusty whirring paddle because of all the freezing-beating-freezing-beating palaver. Fortunately Thomasina’s semifreddo requires no in-out-beat-it-all-about stuff: you make the custard and stick it in the freezer till it’s done. Then add the other bits. My kind of frozen cream. Just make sure you allow for the four hours freezing time (although, as Thomasina says, overnight is even better).
Whisk it up: eggs and sugar for custard 
Are these creamy peaks soft? 
Custard into cream (the custard has the cinnamon added, hence the colour). 
I had a few lumps – it didn’t matter! 
Good to pour. 
And good to freeze.
And then the raspberries:
How festive does the raspberry/lime zest combo look? 
Macerated and lightly mashed.
Finally the chocolate:
The cinnamon gives the semifreddo a speckled effect 
This is a clever pud – no ingredient dominates but all enhance the overall flavour. I love the way the cool semifreddo takes charge and solidifies the melted chocolate as you drizzle it on. My lime zest went in the marinating raspberries. I’m guessing Thomasina sprinkled hers over the finished semifreddo. No matter, a sprig of basil delivered a splendidly festive effect!
I enjoyed the eating of it so much, I had two slices. If I made it again (and I can’t think of a reason not to!), I’d use a better quality dark chocolate. We happened to have the Bourneville in stock, but it’s a tad sweet against the overall creamy fruitiness.
Original recipe:
Thomasina Miers – semifreddo with chocolate drizzle and raspberries
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