Raspberry and chilli semifreddo

Raspberry and chilli semifreddo

Total: 6 hr 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 290 kcal
, Fat: 20 g
, Carbohydrate: 20 g
, Protein: 7 g

Ingredients

6 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Parfait

2 fresh egg yolks
4 tbsp sugar
2 dl full cream, beaten until stiff
2 fresh egg whites
1 pinch salt
2 tbsp sugar
150 g raspberries, cut in half
40 g salted, roasted pistachios

To serve

100 g raspberries
1 red chilli, deseeded, finely chopped
1 tbsp lemon juice
2 tbsp salted, roasted pistachios, coarsely chopped
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Utensils

One loaf tin (approx. 20 cm), fully lined with baking paper

How it's done

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Parfait

Place the egg yolks and sugar in a bowl, beat until light and fluffy. Carefully fold the whipped cream into the mixture. Beat the egg whites with the salt until stiff. Add the sugar and continue to beat until the egg whites turn glossy. Carefully fold the beaten egg whites, raspberries and pistachios into the mixture. Spoon the mixture into the prepared cake tin, cover and freeze for approx. 6 hrs.

To serve

Turn the semifreddo out onto a platter, remove the baking paper. Mix the raspberries, chilli and lemon juice, leave to infuse briefly. Spread the raspberries and pistachios on top of the semifreddo, cut into slices.

Good to know
Prepare: The parfait can be made approx. 2 days in advance.

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