Ruby Chocolate Semifreddo

Instructions

1. 1

   In a double boiler, melt the unsalted butter and add the granulated sugar. Stir until the sugar dissolves.

   Tip: Use a heatproof bowl set over a saucepan of simmering water.

2. 2

   In a separate bowl, whisk together the egg yolks and lemon juice. Temper the egg yolks by slowly pouring the melted butter mixture into the egg yolks, whisking constantly.

   Tip: Avoid scrambling the eggs.

3. 3

   In a separate bowl, whip the heavy cream until it forms stiff peaks. Set aside.

   Tip: Use a stand mixer or whisk until stiff peaks form.

4. 4

   In a separate bowl, melt the ruby chocolate in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Use a microwave-safe bowl and be careful not to overheat the chocolate.

5. 5

   Fold the whipped cream into the melted chocolate until well combined.

   Tip: Be gentle to avoid deflating the cream.

6. 6

   Fold the egg yolk mixture into the chocolate mixture until well combined.

   Tip: Use a spatula to scrape the sides of the bowl and ensure everything is incorporated.

7. 7

   Pour the semifreddo mixture into a 20cm round cake pan lined with parchment paper.

   Tip: Smooth the top of the mixture with a spatula.

8. 8

   Freeze the semifreddo for at least 2 hours or until set.

   Tip: Use a freezer-safe container and store in the freezer until ready to serve.

9. 9

   Just before serving, top with ruby chocolate chips.

   Tip: Use a spatula to evenly distribute the chocolate chips.