Ingredients for Chocolate Semifreddo
500ml Milk
250ml Double cream
3 tbsp Liquid glucose
100g Caster sugar
90g Cocoa powder
125g Dark chocolate
30ml Creme du frambois
Ingredients for Raspberry fluid gel
200g Raspberry puree
1g Agar Agar
Chocolate Semifreddo recipe method
- Scald the milk and cream in a saucepan until on the point of boiling then mix in the liquid glucose and sugar until dissolved.
- Whisk in the cocoa powder and simmer for a minute. Remove from the heat.
- Break in the chocolate and stir until melted and smooth.
- Cool, mix in the frambois then pass through a sieve into a bowl that fits in the freezer.
- Line a terrine with the thin chocolate sponge on the bottom.
- Freeze until half-frozen, beating two or three times in between.
- Scoop into a 1 litre terrine and return to the freezer until solid.
Shelf life: 3 Days
Raspberry fluid gel recipe method
- Bring the raspberry puree to the boil
- Whisk in the Agar agar.
- Pour into a contain to set.
- Place in the fridge.
- Once set, place the hard jelly in a beaker and puree with a stick blender
- Pass through a chinios into a paping bag or squeezy bottle
Shelf life: 2 Days
Serving suggestion: also add Red vein sorrel, Raspberry melba toast & Chocolate soil for additional textures and complementary flavours
Original recipe from a 1 Michelin star kitchen
Wiki: Semi freddo