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.
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.
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Made this last year for New Year's Eve and will make it again this year. What could be a better combination of flavors? That said, this recipe does produce too much product for one loaf pan and is bland. I simply increased the amount of raspberry jam and balsamic vinegar and made two pans instead of one. I noticed from other recipes that typically only one cup of cream is used rather than 1 1/2. The recipe is a bit bland without increasing the balsamic and raspberry, but you can taste and correct for flavors to your liking prior to freezing.
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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