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.
Follow up: here's a version of this recipe with the correct proportions. http://www.columbiatribune.com/8de3dbd3-179b-5520-aa57-4a83fa4f303a.html
I wish I had paid more attention to the comments because this recipe makes WAY too much for a single 9x5 loaf pan! Didn't the author test this recipe? I think the proportions are off. It calls for way too much whipped cream, which also significantly dilutes the zabaglione, resulting in barely any flavor. Also, 1/4 cup jam just gets lost. Swirls? What swirls?
It seemed like a lot of steps but was easy and delicious! Little unsure about the balsamic mix but it did not stand out and I would make this again.
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