Raspberry Rose Ripple Semifreddo – a delicious recipe with eggs, egg yolks, vanilla extract, sugar, Whipping cream, fresh raspberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
For the SemifreddoI , combine the eggs, yolks , vanilla and sugar in a heat-proof glass bowl over a pot of simmering water. Beat with a hand-held mixer until pale and thick, about 20 minutes. Remove from the heat and continue to beat until cool, a further 20 minutes.
2
Beat the cream in a separate bowl until stiff and fold into the egg mixture and add the rosewater. Pour into a container.
3
For the ripple, blend half of the raspberries in a food processor until smooth.Spoon the blended raspberries and whole raspberries over the SemifreddoI, using a fork to create a ripple effect. Cover and freeze overnight.
4
To serve, lower the top of each cone into the melted chocolate to coat the rims. Top each come with a scoop of the SemifreddoI and hound out.
1462
kcal
Calories
92
g
Fat
123
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 Large organic eggs, 2 Large organic egg yolks, 1/4 cup Best quality vanilla extract, 1 cup superfine sugar, and more.
Yes, Raspberry Rose Ripple Semifreddo falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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