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Ingredientes
- 7 egg yolks
- 1/2 cup sugar
- 1/4 cup Grand Marnier
- 2 cups heavy cream
- Grated zest of 2 oranges
- Raspberry Sauce:
- 2 pints raspberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
Direcciones
- Semifreddo: Butter an 8 1/2 by 4 1/2 by 3 1/2 inch loaf pan or terrine and line with plastic wrap. Set aside.
- Place egg yolks and sugar in a bowl. Using and electric mixer beat on medium high until light colored and fluffy. Gradually add Grand Marnier and beat for 2 more minutes.
- Place bowl over a pan of simmering water. Whisk until mixture thickens, about 5 minutes.
- Remove bowl from heat and beat with mixer on medium speed until cool. Transfer to a clean bowl. In another bowl, whip cream until soft peaks form and fold into yolk mixture. Fold in zest.
- Pour mixture into prepared pan. Cover tightly and freeze overnight. To unmold, briefly dip pan in warm water to loosen semifreddo. Remove plastic wrap. Smooth outside with a flat spatula and transfer to a very cold plate. Return to freezer until ready to serve.
- Raspbery Sauce: Combine raspberries, sugar and lemon jucie in a saucepan. Cook until raspberries are broken down, about 10 minutes.
- Remove from the heat and strain through a fine strainer into a bowl.
- Place some of the sauce on the bottom of each plate and place a slice of the semifreddo on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 8 servings | |
| Calories 232 | |
| Calories from Fat 102 | 44% |
| Total Fat 11.59g | 14% |
| Saturated Fat 6.92g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 12mg | 1% |
| Potassium 138mg | 4% |
| Total Carbs 28.69g | 8% |
| Dietary Fiber 4.9g | 16% |
| Sugars 22.12g | 15% |
| Protein 1.52g | 2% |
