Recipe courtesy of John Pence
and
Caprial Pence
White Chocolate Semifreddo
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 553
- Total Fat
- 42
- Saturated Fat
- 25
- Carbohydrates
- 38
- Dietary Fiber
- 0
- Sugar
- 38
- Protein
- 8
- Cholesterol
- 248
- Sodium
- 110
- Total: 2 hr 30 min
- Prep: 30 min
- Inactive: 2 hr
Ingredients
5 eggs, separated*
1/2 cup sugar
1 teaspoon pure vanilla extract
6 ounces white chocolate, melted
2 cups heavy whipping cream
1 tablespoon minced candied ginger
Fresh berries, as accompaniment
Mint sprigs, for garnish
Directions
- Place the egg yolks, sugar, and vanilla extract in the bowl of a mixer fitted with the whip attachment, and whip on high speed until very light and fluffy, 3 to 5 minutes. Gently fold in the melted white chocolate; set aside. Place the cream in a large bowl and whisk just until the cream starts to thicken, then gently fold in the egg yolk mixture and the candied ginger. Place the egg whites in the clean bowl of a mixer fitted with the whip attachment, and whip on high speed until they just hold soft peaks. Gently fold the whites into the egg yolk mixture. Transfer the mixture to a covered container and freeze for at least 2 hours. Scoop and serve with fresh berries and mint sprigs.