White Chocolate Semifreddo Recipes

WHITE CHOCOLATE AND PASSION FRUIT SEMIFREDDO

Steps:

• Cook the pulp (with seeds and all) with the sugar over medium-high heat until you have half the original volume.
• Divide the result into two (I weigh it and divide it exactly): one part will be our sauce and the other one you will strain for the semifreddo.
• Let both cool down completely before using them.
• Melt the chocolate. I melted it in 30-second intervals in the microwave, mixing between intervals. You can also melt it in a bain-marie over low heat.
• Line a 22x11cm loaf pan with baking paper. Cut it to the size of the pan and stick it in place with a bit of vegetable oil, spread with kitchen paper.
• Place the egg yolks in a bowl to beat them and start beating on low speed just so that they don't form a dry skin on top.
• Boil the water and sugar over medium heat. Let the sugar dissolve completely and then boil profusely. Once you reach that point (the syrup doesn't have to thicken), start beating the egg yolks on high speed and add the syrup down the side of the bowl.
• Keep beating the egg yolks on high speed until the mix increases in volume and cools down to room temperature. Mix in the melted chocolate and the seedless passion fruit sauce using a spatula and folding motions.
• In a clean bowl, whip up the cream until foamy and glossy, not totally firm. Mix it with the egg yolk mix using folding motions. Also, add in half the praline in the same manner.
• Pour the mix into the pan and freeze for at least 8 hours.
• Place the bar of chocolate in the microwave in 10-second intervals (in total it should be 20-30 seconds tops), until it makes curls when you grate it with a coarse grater.
• Place them in a bowl and freeze them until you have to use them.
• Flip the pan over and place the rest of the sauce on top along with the white chocolate curls. In the semifreddo is too solid, give it a few minutes before slicing.

WHITE CHOCOLATE SEMIFREDDO

Steps:

• Place the egg yolks, sugar, and vanilla extract in the bowl of a mixer fitted with the whip attachment, and whip on high speed until very light and fluffy, 3 to 5 minutes. Gently fold in the melted white chocolate; set aside. Place the cream in a large bowl and whisk just until the cream starts to thicken, then gently fold in the egg yolk mixture and the candied ginger. Place the egg whites in the clean bowl of a mixer fitted with the whip attachment, and whip on high speed until they just hold soft peaks. Gently fold the whites into the egg yolk mixture. Transfer the mixture to a covered container and freeze for at least 2 hours. Scoop and serve with fresh berries and mint sprigs.

WHITE CHOCOLATE TOASTED ALMOND SEMIFREDDO

Steps:

• Line a metal loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 2-inch overhang on ends, and chill in freezer.
• In a skillet cook almonds with salt in butter over moderately low heat, stirring, until almonds are coated well, about 1 minute. Chill almonds until cold.
• In a metal bowl set over a pan of hot but not simmering water melt chocolate, stirring occasionally, and remove bowl from heat.
• In another metal bowl beat eggs with sugar to combine. Set bowl over a pan of simmering water and beat until thick and pale and mixture registers 140°F. on an instant-read thermometer. Continue beating over simmering water 3 minutes (for egg safely) and remove from heat. Beat in chocolate, vanilla, and almond extract.
• In another bowl beat cream until it just holds stiff peaks and fold into egg mixture gently but thoroughly. Fold in almonds and pour mixture into prepared pan. Cover pan with plastic wrap and freeze semifreddo 8 hours or overnight.
• Unmold semifreddo onto a platter, discarding plastic wrap, and cut into thick slices. Cut slices crosswise into thirds and serve with Lemon Rhubarb Cake Roll.