Vanilla Raspberry Semifreddo

Spring always turns my mind to ice cream and frozen desserts. You can't have enough of them in your repertoire. Especially semifreddos, not quite as simple as granitas, but  you don't need an ice cream machine with this either.

You know how much I like Gail from pastry studio and this is yet another of her recipes. She also has a link on this site for a pistachio semifreddo....definitely going on my to-make list. As it uses the same base, almost any fruit or nut (or combination) would work perfectly. You have to make it a day ahead..a plus as far as I'm concerned.

Vanilla Raspberry Semifreddo
From Pastry Studio

Ingredients:
12 oz fresh raspberries, divided                                   
1/4 cup sugar

4 oz cream cheese, room temperature
2 tablespoons  sugar
1/4 teaspoon vanilla extract

3 large egg whites, room temperature
pinch salt
1/4 cup sugar

1 cup cold heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Method:
Line an 8 1/2” x 4 1/2” loaf pan with plastic wrap, leaving a 4” long overhang on each side.  You can also place a strip of parchment paper on top of the plastic to help form a smoother finish. (I used a longer and narrower loaf pan)

Place two-thirds of the raspberries in a bowl with 1/4 cup of sugar and mash coarsely with a fork.  Set aside. 

Beat the cream cheese with 2 tablespoons of sugar and 1/4 teaspoon vanilla until smooth.  Set aside.

Whip the egg whites with a small pinch of salt until they are opaque and hold soft peaks.  Slowly add 1/4 cup sugar a little bit at a time, increasing speed to high.  Beat until meringue holds stiff, glossy peaks.  Set aside.

Whip the chilled cream with 2 tablespoons of sugar and 1/2 teaspoon vanilla just until it holds soft peaks.

Using a rubber spatula, gently fold the meringue into the whipped cream, then fold this into the cream cheese mixture until smooth.  Pour a third into the prepared loaf pan, then add a layer of half the raspberries.  Repeat the process and end with the cream mixture.  Smooth and level out the surface.  Cover the top with  overhanging plastic wrap and place in your freezer until firm, about 6 – 8 hours or overnight.

To serve, combine the remaining 3 oz raspberries with sugar, to taste.  Run a thin knife or small metal spatula around the edges of the loaf pan to loosen. Place a serving plate on top of the pan and invert.  Pull off the pan and carefully peel off the wrapping.  Cut into slices and serve immediately with the extra raspberries.

Some of Gail's notes:
1. When lining the loaf pan, place a strip of parchment on top of the plastic to create a smoother surface. If you don’t have parchment, once you've unmolded it, you can use a warm knife or metal spatula to smooth the creases.
2. The 1/4 cup sugar used with the raspberries in the semifreddo seems sweet but it helps to prevent the fruit from becoming too icy when frozen.
3. Rather than layering the raspberries, swirl them in for a different effect.
4, Strain out the raspberry seeds if you prefer.
5. As always, exercise caution when using raw egg whites.  They should not be served to small children, pregnant women or individuals who are at risk due to compromised immune systems.