White Chocolate Semifreddo
melted White Chocolate
1 1/2 cups
Freeze dried Raspberries
Line the base of a 1 kg loaf tin with baking parchment.
Place the egg yolks and sugar in the bowl of a mixer fitted with the whip attachment, and whip on high speed until very light and fluffy. Gently fold in the melted white chocolate. Set aside.
Place the cream and seeds from vanilla pod in a large bowl and whisk just until the cream starts to thicken, then gently fold in the egg yolk mixture.
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 half the Semifreddo mixture to the covered loaf tin. Add pieces of Nutella and sprinkle with freeze dried raspberries. Pour the rest om the mixture on top.
Freeze for at least 4-6 hours.
To serve, turn the semifreddo out onto a serving platter and carefully remove the tin. Sprinkle it with the pistachios, white chocolate, fresh raspberries and mint. Serve in generous slices.