Raspberry Semifreddo

Total Time: 6 hrs 25 mins Preparation Time: 25 mins Cook Time: 6 hrs

Ingredients

• Servings: 10
• 2 cups frozen unsweetened raspberries (do not use raspberries in light syrup) or 1 pint fresh raspberry
• 5 egg yolks
• 1/3 cup grand marnier
• 1 tablespoon milk
• 3 teaspoons vanilla
• 1/2 cup sugar
• 9 ounces semisweet chocolate, chopped into no larger than 1/4 inch pieces
• 3 cups whipping cream
• 1/4 cup seedless raspberry jam

Recipe

• 1 line bottom and sides of a 9x5 loaf pan with plastic wrap.
• 2 spread out 1 cup raspberries on bottom of pan and put in freezer.
• 3 place yolks in top of a double boiler. whisk in grand marnier, milk and 2 tsp vanilla until combined. slowly whisk in sugar.
• 4 place over a saucepan of simmering water. continuously whisk yolk mixture until pale yellow in colour, 4 to 5 minutes. remove from heat. refrigerate uncovered, until cold.
• 5 in a large mixing bowl whip 2 cups of cream until soft peaks form.
• 6 stir a third of cream into cold egg mixture.
• 7 fold in remaining cream until no yellow streaks remain.
• 8 fold in 3 ounces of chocolate and remaining raspberries.
• 9 remove loaf pan from freezer. pour berry mixture into pan and smooth out. cover with plastic wrap.
• 10 freeze until firm.
• 11 chocolate sauce can be made at time of serving of in advance and just warmed before serving.
• 12 to make sauce combine remaining 1 cup of cream with vanilla and raspberry jam. microwave until boiling and pour over remaining 6oz chocolate. stir until melted.
• 13 to serve, remove pan from freezer and invert dessert onto a platter. remove plastic and stand at room temperature 10 mnutes to soften. slice into 1" slices with hot knife and top with warm chocolate raspberry sauce.