Ingredients
semifreddo
- 230 grams White or raw sugar
- 3 eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- 500 grams fresh or frozen raspberries
- 450 grams whipping cream (full fat)
- 100 grams White Chocolate Buttons, optional
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
add sugar to TM bowl . grind 8 seconds speed 9
add eggs and yolks to TM bowl and cook for 5 minutes 50 deg speed 3
add butterfly to bowl and mix 4 minutes speed 4 (no heat)
Remove butterfly
add half the raspberries to egg mixture and mix 2 minutes speed 3
increase speed to 6 for 20 seconds . Set aside
Clean bowl and add butterfly or use second bowl .
pour in cream and whip 1 minute speed 3 or til soft peaks
remove butterfly
Fold in egg and raspberry mix 30 seconds speed 2 to 3
Line base of 8x26cm loaf tin with baking paper and arrange remaining raspberries in base.with optional white chocolate buttons.
Pour semifreddo mixture into tinand cover with foil
freeze for 12-24 hours
turn out onto plate just before serving
raspberry mix
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Very nice
made with strawberries
will definitely make again
Lovely, easy recipe. I cut the sugar to 200g and put strawberries, pistachios and grated dark chocolate in the bottom of the loaf tin, so the top looks pretty when turned out.
The amount makes 2xloaf tins (12.5W x 21.5L x 7H cm size)
I also forgot the vanilla, but taste is fine. I serve it with a biscuit crumb (for crunch) and extra fresh berries.
Forgot to put the vanilla essence in - hope it still works!
Great recipe - I’ve made it now with raspberry, strawberry and cherry and all have been delicious! I’ve taken to putting the whole fruit and choc curls (and chopped pistachios for the festive season) over the top of the ice cream rather than into the mix for freezing for a little bit more wow factor. I also let it defrost for 10 mins before cutting and serving as I find it eats better when a little softer but that’s a personal preference!
Oh my goodness, so so yum! Loved by all
The vanilla extract isn't in the instruction list.
Just made this - awaiting the result!
Great recipe with ingredients that were already in the fridge and freezer. I looked at non-TMX semifreddo recipes and they involved straining out the raspberry seeds and a lot of steps. This was easy and turned out perfectly. I made it ahead to take to a family lunch. I substituted dark choc bits for white choc and served it drizzled with melted dark chocolate. Also included some frozen strawberries and white peach in the mix. Had some leftover which was perfect for a Valentines Day dessert! Thanks for sharing.
A perfect summer dessert! This was very easy to make and tastes delicious. I want to try it with strawberries next. I used a 300g box of raspberries and that was plenty.
at last someone has tried it.. yep yummy! pass it ob
Maryanne
New Town
Hobart Tasmania
ph 0419782949
Yum! We just tried my first attempt at this tonight and it was delicious! Lovely creamy consistency achieved, and great especially because I don't have an icecream machine. Definitely one I'll make again, thanks for sharing.