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Les Marchés Publics de Montréal

Raspberry Semifreddo

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  • Preparation time : 35 min. + 4h of freezing time
  • 10 servings.
  • A candy thermometer is needed to make this recipe.

    Ingredients

    Raspberry sauce

    • 500 g raspberries (or other berries)
    • 250 g sugar

    Italian-style meringue

    • 6 egg whites
    • 125 g sugar
    • 60 ml water

    Whipped cream

    • 1/2 l 35% cream

    Preparation

    Raspberry sauce
    1. Place raspberries and sugar in a saucepan and heat over medium heat, until mixture justs come to a boil and the sugar has dissolved.
    2.In a blender, purée the ingredients and leave to cool.

    Italian-style meringue

    1. In a small saucepan, heat the water and sugar until the candy thermometer reads 103°C. If you don’t have a thermometer, as soon as you can see small bubbles, remove from the heat.
    2. Beat the egg whites and stop before it becomes firm. Pour the sugar syrup in a thin stream over the egg whites and stir gently until cooled.

    Whipped cream

    1. In a bowl, whip the cream until it forms stiff peaks.

    Assembly:

    1. Mix meringue with whipped cream.
    2. Add raspberry sauce.
    3. Pour the mixture into individual bowls or a mould and leave to set in the freezer for a minimum of 4 hours.
    4. Serve with a fruit sauce or a crème anglaise.
    A recipe by David Bazzali, chef of Il Bazzali, for Montreal’s Public Markets.


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