White Chocolate Semifreddo on Fruit Salad and Pineapple Chips

Dessert recipe from Terrazas de los Andes Executive Chef Noelia Scquizziatto
White Chocolate Semifreddo

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Chef Noelia Scquizziatto of Argentina’s Terrazas de los Andes wine estate shares one of her gourmet dessert recipes; the winery’s fruity and fresh Terrazas Reserva Torrontes is a highly recommended wine pair for the semifreddo treat.

Ingredients

  • 2/3  Cups  butter
  • 2/3  Cups  sugar
  • lemon
  • egg yolks
  • 1  Cup  half-whipped cream
  • 1  Cup  white chocolate
  • hazelnut sponge cake, sliced
  • 3/4  Cups  variety of white fruits (pineapple, lychee, peach, pear, banana, etc.)
  • Pineapple chips as needed

Directions

Cover a 12 inch x 16 inch mold with the slices of hazelnut cake covering the bottom and sides of the mold.

Melt the sugar with the butter and the lemon juice in bain-marie. Add the egg yolks and mix until it thickens. Let the preparation cool down, and add the cream and melted chocolate. Pour the chocolate cream over the cake and keep in the freezer for approximately four hours.

Make a fruit salad with the selected fruits.

Cut the semifreddo in two in diameter slices. Add the fruit salad in a shot and decorate with pineapple chips and fresh flowers.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.