Ease of Preparation: Complex.
Yield: 8 servings.
Ingredients:
2 Earl Grey tea bags
¾ cup (180ml) sugar
1 cup (240ml) water
2 cups (480ml) raspberries
3 egg yolks
1 egg
1 ½ cups (360ml) 35% cream
2 tablespoons (30ml) dried lavender, for garnish
Method:
In a small saucepan, combine sugar, tea bags, and 1 cup of water.
Bring to a simmer over medium-high heat, and remove from heat immediately.
Set aside to steep for 8-10 minutes.
Remove tea bags and return saucepan to heat.
Bring syrup to a boil, reduce heat to low and stir in raspberries.
Simmer for 2-3 minutes.
Remove pan from heat and set aside for 10 minutes, or until raspberries are soft.
Gently crush the raspberries into the syrup until the syrup turns pink.
Strain syrup and transfer syrup back into the saucepan.
Reserve raspberries for later use.
Bring syrup to a boil over medium heat and continue boiling for 5 minutes, or until syrup starts to thicken.
Remove syrup from heat and transfer to a sealable container.
Refrigerate until cool.
Fill a small saucepan with 1 inch of water and bring to a simmer over medium heat.
Set a metal mixing bowl into the saucepan, ensuring the water doesn’t touch the bottom of the bowl, and add egg yolks, whole eggs, and sugar to the bowl.
Cook for 4-5 minutes, whisking vigorously to prevent eggs from scrambling, until mixture has doubled in volume and lightened in colour.
Remove pan from heat and continue whisking until the mixture cools.
Remove the bowl from the saucepan and refrigerate mixture until cooled completely.
Once syrup and egg mixture have cooled, stir the cooled syrup into the egg mixture.
In a separate large mixing bowl, whisk cream into soft peaks.
Fold the whipped cream into the syrup and egg mixture until combined.
Line ramekins with plastic wrap, and fill with semifreddo mixture.
Transfer ramekins to the freezer to cool for 1-2 hours, or until semifredo is completely frozen.
Remove ramekins from the freezer and flip to remove the semifreddo.
Peel plastic wrap off the semifreddo and top with reserved soft raspberries.
Garnish with dried lavender and serve cold.
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