Chocolate and Raspberry Heart Napoleons
Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream.
Martha Stewart Living, February 1996
- 3 half-pint containers of fresh raspberries, about 18 ounces, or 1 pound frozen raspberries
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 2 tablespoons kirsch, or champagne
- 3 large egg whites
- 1 cup heavy cream
- 1 tablespoon superfine sugar
- Bittersweet Chocolate Hearts (http://www.marthastewart.com/285375/bittersweet-chocolate-hearts)
- Confectioners' sugar, for garnish
- Line a 9-by-13-by-2-inch baking pan with parchment paper. Set aside. Place raspberries (if using fresh raspberries, reserve 1/2 cup for garnish) in a medium skillet over medium heat. Simmer until raspberries begin to break down and liquid is released, 4 to 5 minutes. Transfer raspberries to a food processor, and puree, about 20 seconds. Pass through a fine sieve. Set aside to cool.
- Fill a large bowl with ice and water; set aside. Bring a stockpot 1/4 full of water to a boil. Let simmer. In a medium stainless-steel bowl, whisk together egg yolks, 2 tablespoons sugar, corn syrup, and kirsch or champagne; place over simmering water. Whisking constantly, cook until mixture thickens (when whisk is lifted over the mixture, the ribbonlike trail it leaves on the surface should hold its shape for 1 or 2 seconds), about 4 minutes. Transfer bowl to the ice-water bath; whisk mixture while it cools. Add 3/4 cup raspberry puree to mixture; whisk to combine. Set aside.
- In an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy, about 30 seconds. While mixer is running, gradually add remaining 6 tablespoons sugar; beat until very stiff, 2 to 2 1/2 minutes. Transfer mixture to a bowl. Beat cream with whisk attachment until stiff; fold into egg whites.
- Fold raspberry mixture into egg whites and cream. Pour the mixture into the prepared baking pan; cover with plastic wrap. Transfer to the freezer; freeze until hardened, at least 4 hours. This can be prepared up to 2 days in advance.
- To make the raspberry sauce, stir superfine sugar into the remaining raspberry puree (about 2 tablespoons). Refrigerate until ready to serve.
- To serve, use a heart-shaped cookie cutter (2 1/2 inches across at the widest point) to cut out four hearts from the semifreddo. Divide the raspberry sauce between two dessert plates. Place a chocolate heart, off center, on top of the raspberry sauce. Place a semifreddo heart on each chocolate heart, and repeat layering until there are three layers of chocolate and two layers of semifreddo, ending with a chocolate heart. Garnish with reserved fresh raspberries (if using), and sift confectioners’ sugar over the raspberries, if desired.
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