For the past two years I have participated in the Dairy Farmers Of Canada "Cooking With Real Cream" campaign. Luckily enough, I have won some and lost some, but overall it has been a great experience to work with many talented food writers and the people from the Dairy Farmers of Canada.
This recipe, my last for this years' series, was a smooth, delicious raspberry semifreddo. So unbelievably easy to make, yet very decadent looking. The great thing about this recipe is that you can switch up the raspberries for any fruit that is in season, or even for candied nuts or chocolate chunks. Have fun and play a little with your food!
Next time you have guests coming over, whip up a semifreddo and watch them ooh and aah over your dessert.
Raspberry Semifreddo
- 2 cups 35% cream; whipped to soft peaks
- 1/2 cup white sugar
- 1 cup thick sour cream
- 1 pint fresh or frozen raspberries
Whip cream to soft peaks with half of the sugar. Then, whisk sour cream so that it is the same consistency as the cream.
Mix the raspberries with the remaining sugar and mix; breaking them up. Fold the cream with the sour cream and very gently fold in the raspberries.
Pour into a standard size loaf pan lined with parchment paper. Then, place it in the freezer and freeze for 4-6 hours.
To serve, take out of freezer and place in fridge for an hour. Slice and serve with fresh berries.