Raspberry Semifreddo

Menu PartDessert
Cuisine TypeItalian
Raspberry Semifreddo

Source: Recipe courtesy of Washington Red Raspberry Commission

You don't need an ice cream machine to make this refreshing frozen mousse recipe, developed for Washington Red Raspberry Commission by Chef Zak Miller of the New Orleans Culinary and Hospitality Institute. Just combine the ingredients and freeze.


2 cups heavy cream

2 cups frozen red raspberries, defrosted

12 egg yolks (reserve whites for angel food cake)

3/4 cup sugar

3 Tbsps. water


1. Add heavy cream to a chilled mixing bowl.

2. Use an electric mixer or stand mixer fitted with whisk or handheld whisk to whip the cream until it forms soft peaks. Refrigerate.

3. Add defrosted raspberries into blender container and blend to completely smooth puree. You should have about 1 cup, but if not, puree a little more fruit or add a splash of water or milk to get 1 full cup. Refrigerate.

4. Prepare a mold for your semifreddo—this is whatever shape you’ll be freezing it in. For one large semifreddo, line a 9x5-inch loaf pan or similarly sized dish with plastic wrap, leaving a couple inches of overhang on each side; for individual, popsicle-style semifreddo, use a bunch of small Dixie cups (no plastic wrap needed). Set aside.

5. In a mixing bowl, add egg yolks.

6. Vigorously whip egg yolks to "ribbon stage." Set aside.

7. Place sugar and water into small saucepan over medium-high heat. If you have a candy thermometer, clip to side of pan. If not, set a glass of cold water off to the side.

8. Cook the syrup, not stirring constantly, until it reaches between 250-258°F on thermometer. It should still be clear but will be quite a bit thicker. For no thermometer, carefully drop small amount of syrup into cold water, looking for it to form a ball that holds its shape but is not brittle.

9. Remove syrup from heat.

10. With mixer on medium speed, slowly stream syrup into the egg yolks, whipping vigorously to incorporate. When all of the syrup is added, continue whipping until the bowl is cool to the touch.

11. Fold the raspberry puree and then whipped cream into the yolk mixture. Mix until well incorporated. 

12. Scrape mixture into prepared pan or cups.

13. Freeze until firm and serve chilled.

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