Grand Marnier Semifreddo Recipe

1. 1

   Semifreddo: Butter an 8 1/2 by 4 1/2 by 3 1/2 inch loaf pan or terrine and line with plastic wrap.

2. 2

   Set aside.

3. 3

   Place egg yolks and sugar in a bowl.

4. 4

   Using and electric mixer beat on medium high until light colored and fluffy.

5. 5

   Gradually add Grand Marnier and beat for 2 more minutes.

6. 6

   Place bowl over a pan of simmering water.

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   Whisk until mixture thickens, about 5 minutes.

8. 8

   Remove bowl from heat and beat with mixer on medium speed until cool.

9. 9

   Transfer to a clean bowl.

10. 10

    In another bowl, whip cream until soft peaks form and fold into yolk mixture.

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    Fold in zest.

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    Pour mixture into prepared pan.

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    Cover tightly and freeze overnight.

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    To unmold, briefly dip pan in warm water to loosen semifreddo.

15. 15

    Remove plastic wrap.

16. 16

    Smooth outside with a flat spatula and transfer to a very cold plate.

17. 17

    Return to freezer until ready to serve.

18. 18

    Raspbery Sauce: Combine raspberries, sugar and lemon jucie in a saucepan.

19. 19

    Cook until raspberries are broken down, about 10 minutes.

20. 20

    Remove from the heat and strain through a fine strainer into a bowl.

21. 21

    Place some of the sauce on the bottom of each plate and place a slice of the semifreddo on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.