Semifreddo is like fluffy, sliceable ice cream, but better; the richest, most luscious, and probably most decadent member of the frozen dessert family. In this version, syrupy aged balsamic vinegar lends a wonderful complement to the tart raspberries. Crème de cassis or raspberry syrup can be used instead of the Chambord.
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If you have only regular (instead of aged) balsamic vinegar on hand, simmer 2 Tbs. until reduced by half, cool, and use as directed below.
I have just finished making this, and it made way too much to fit into a 9 x 5 loaf pan. I filled a second 9 x 5 pan to 2/3 full! It tastes wonderful, but more delicate than I had hoped. I wanted something that would be a zing of taste at the end of the meal. This won't do it, unfortunately. Next time I will use just 1 cup of heavy cream, which is the amount called for in the other two semifreddo recipes; this recipe calls for 1 1/2 cups. There might be a more intense flavour without all that cream. Still good, though.
I'm not an ice cream person but my husband is and when he declared, "I don't know why you'd ever buy ice cream again!" I rolled my eyes (since he wasn't around when I made it). A bit of effort well worth it for a special occasion. I might increase the jam portion next time since I think I would've liked a thicker "swirl". Holds up well even a few days if you just put it back in the loaf pan and recover. I thought it tasted best when out of the freezer about 10 minutes before serving. Garnish plate with fresh raspberries and a mint sprig and it's a lovely Christmas desert.
This was amazing. I made the raspberry and balsamic recipe for a family gathering and wowed everyone!The video certainly gives one confidence, though the recipe is actually quite forgiving, so one shouldn't be discouraged by all the steps.I thoroughly recommend adding this to your 'favourites'.
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