Raspberry & Passion Fruit Semifreddo with Chocolate Crumbs
This sumptuous Raspberry & Passion Fruit Semifreddo with Chocolate Crumbs offers a tantalizing twist on the traditional semifreddo. Featuring vibrant layers of fruity flavors complemented by rich, crispy chocolate crumbs, this dessert is as visually stunning as it is delicious. It’s a perfect choice for any special occasion or when you want to treat yourself to something truly special.
Ingredients:
For Chocolate Crumb:
- ⅓ cup all-purpose flour
- ⅓ cup dark or Dutch-processed cocoa powder, sifted
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- ¼ teaspoon fine sea salt
- 3 tablespoons unsalted butter, melted
For Passion Fruit Base:
- ¼ cup strained passion fruit pulp
- 1 tablespoon granulated sugar
- 1 tablespoon corn syrup
- 1 teaspoon Amoretti Natural Passion Fruit Artisan Flavor
For Raspberry Base:
- 1 cup fresh raspberries, thawed if frozen
- 1 tablespoon granulated sugar
- 1 tablespoon corn syrup
- 1 teaspoon Amoretti Natural Raspberry Artisan Flavor
For Semifreddo:
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- ½ cup granulated sugar
- ¼ teaspoon fine sea salt
- 1 ¼ cup heavy whipping cream
Directions:
For Chocolate Crumb:
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment or a silicone baking mat.
- In a mixing bowl, sift together flour, cocoa powder, sugar, cornstarch, and salt. Add melted butter and mix with a spatula (or your hands) until evenly moistened.
- Crumble mixture in an even layer on the prepared baking sheet. Bake for 30 to 40 minutes or until dried and crispy. Let cool completely on a cooling rack. Store in an airtight container if making ahead.
For Passion Fruit Base:
- Combine passion fruit pulp, sugar, and corn syrup in a small saucepan. Bring to a simmer and cook for about 2 minutes until slightly thickened.
- Remove from heat, mix in Amoretti flavor, and transfer to a large mixing bowl.
For Raspberry Base:
- Using the same saucepan, add raspberries, sugar, and corn syrup. Cook while mashing the berries to release the juices. Simmer for 3 to 5 minutes until thickened.
- Strain through a fine mesh sieve into another bowl, mix in the Amoretti flavor, and set aside.
For Semifreddo:
- Set up a double boiler with a heat-proof bowl over simmering water. Ensure the bowl doesn’t touch the water.
- Whisk eggs, egg yolks, sugar, and salt in the bowl until thickened and about 170°F (77°C) on a thermometer.
- Remove from heat and continue to beat until pale yellow and cooled.
- Divide the egg mixture between the raspberry and passion fruit bases, folding gently.
- Whip the cream to soft peaks and fold half into each fruit base until smooth.
- Line a loaf pan with parchment. Pour raspberry mixture in, tap to settle, sprinkle with half the chocolate crumbs, and freeze for about an hour.
- Add the passion fruit mixture, top with remaining crumbs, cover lightly, and freeze for 4-6 hours or overnight.
To serve: Remove from pan, peel off the parchment, and slice. Serve immediately for the best texture.
Nutritional Information:
- Prep Time: 30 minutes
- Cooking Time: 1 hour
- Total Time: 6-7 hours (including freezing)
- Calories: 320 kcal per serving
- Servings: 8
This Raspberry & Passion Fruit Semifreddo with Chocolate Crumbs is a luxurious dessert that combines sweet, tart, and chocolatey flavors in a delightful frozen treat. Whether for a festive occasion or a quiet indulgent moment, it promises to impress and satisfy any dessert lover.
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Raspberry & Passion Fruit Semifreddo with Chocolate Crumbs
- Total Time: 6-7 hour
- Yield: 8 1x
Description
Indulge in the refreshing and delightful flavors of our Raspberry & Passion Fruit Semifreddo with Chocolate Crumbs. This exquisite frozen dessert combines the tartness of raspberries and the tropical sweetness of passion fruit, all layered with crispy chocolate crumbs for a delightful crunch. Each bite is a perfect harmony of flavors and textures, making it an ideal treat for warm weather or special occasions.
What’s more, this semifreddo is as visually stunning as it is delicious. The vibrant colors of the raspberry and passion fruit layers, combined with the rich, dark chocolate crumbs, create a dessert that’s not only a feast for the palate but also for the eyes. Whether you’re hosting a dinner party or looking for a show-stopping dessert to end a meal, this Raspberry & Passion Fruit Semifreddo with Chocolate Crumbs is sure to impress and satisfy.
Ingredients
For Chocolate Crumb:
⅓ cup all-purpose flour
⅓ cup dark or Dutch-processed cocoa powder, sifted
¼ cup granulated sugar
1 tablespoon cornstarch
¼ teaspoon fine sea salt
3 tablespoons unsalted butter, melted
For Passion Fruit Base:
¼ cup strained passion fruit pulp
1 tablespoon granulated sugar
1 tablespoon corn syrup
1 teaspoon Amoretti Natural Passion Fruit Artisan Flavor
For Raspberry Base:
1 cup fresh raspberries, thawed if frozen
1 tablespoon granulated sugar
1 tablespoon corn syrup
1 teaspoon Amoretti Natural Raspberry Artisan Flavor
For Semifreddo:
2 large eggs, at room temperature
2 large egg yolks, at room temperature
½ cup granulated sugar
¼ teaspoon fine sea salt
1 ¼ cup heavy whipping cream
Instructions
For Chocolate Crumb:
Preheat oven to 250°F (120°C). Line a baking sheet with parchment or a silicone baking mat.
In a mixing bowl, sift together flour, cocoa powder, sugar, cornstarch, and salt. Add melted butter and mix with a spatula (or your hands) until evenly moistened; dough will stick together when squeezed but will still be fairly crumbly.
Crumble mixture in an even layer on prepared baking sheet. Bake for 30 to 40 minutes or until dried and crispy (they will firm up more once they cool). Set on a cooling rack and let cool completely. Crumbs can be made a few days ahead of time; store in an airtight container until ready to use.
For Passion Fruit Base:
In a small saucepan, combine passion fruit pulp, sugar, and corn syrup. Bring to a simmer and boil for about 2 minutes or until slightly thickened. Remove from heat and transfer to a large mixing bowl, scraping out as much as you can from the pan. Mix in Amoretti Natural Passion Fruit Artisan Flavor and set aside.
For Raspberry Base:
Return saucepan to medium heat (no need to wash, it’s ok if there’s a little passion fruit in there still). Add raspberries, sugar, and corn syrup and cook, mashing the berries with the back of your utensil to release the juices. Let simmer for 3 to 5 minutes or until noticeably thickened. Pour through a fine mesh sieve into a second mixing bowl. Mix in Amoretti Natural Raspberry Artisan Flavor and set aside.
For Semifreddo:
Set up a double boiler, placing a heat-proof bowl on top of a saucepan filled with an inch or two of simmering water (the bottom of the bowl should not touch the water). It should be sturdy and not move around if possible, so play with bowl/pot combos if you have to.
Add eggs, egg yolks, sugar and salt to the bowl. With an electric hand mixer (or a whisk if you have the arm strength), beat on high speed for about 4 minutes or thickened, paler in color, and reads 170°F (77°C) on a digital thermometer.
Remove from heat and continue beating for another 3 minutes until the mixture is pale yellow and quite thick and mostly cool to the touch. Divide, adding half to each of the raspberry and passion fruit base mixtures and fold until incorporated.
Whip the heavy cream with an electric mixer fitted with the whisk attachment until it forms soft peaks. Add half to each of the raspberry and passion fruit base mixtures, folding with a large rubber spatula until fully incorporate. Refrigerate both mixtures until ready to use.
Line a metal loaf pan or pullman loaf pan (approximately 9-by-4-inches in size) with parchment paper or plastic wrap.
Pour the raspberry mixture into the pan, rapping it once or twice on the countertop so it settles fully into the nooks and crannies. Sprinkle with half of chocolate crumb mixture, then transfer to the freezer until solid, about an hour.
Pour the passion fruit mixture on top of the frozen raspberry layer and sprinkle with remaining chocolate crumbs. Lightly cover and freeze the whole pan for at least 4 to 6 hours or ideally overnight until completely solid. If you’ll be storing it in the freezer for more than a day I recommend covering it more tightly to prevent freezer burn.
To serve, lift the whole frozen block out of the pan using the parchment or plastic wrap, or invert it onto a cutting board; peel off parchment or plastic. Cut with a sharp knife into approximately 3/4-inch thick slices and serve immediately.
- Prep Time: 30 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 320 kcal