Grand Marnier Semifreddo Recipe

• 7 egg yolks
• 1/2 cup sugar
• 1/4 cup Grand Marnier
• 2 cups heavy cream
• Grated zest of 2 oranges
• Raspberry Sauce:
• 2 pints raspberries
• 1/4 cup sugar
• 1 tablespoon lemon juice

1. Semifreddo: Butter an 8 1/2 by 4 1/2 by 3 1/2 inch loaf pan or terrine and line with plastic wrap.
2. Set aside.
3. Place egg yolks and sugar in a bowl.
4. Using and electric mixer beat on medium high until light colored and fluffy.
5. Gradually add Grand Marnier and beat for 2 more minutes.
6. Place bowl over a pan of simmering water.
7. Whisk until mixture thickens, about 5 minutes.
8. Remove bowl from heat and beat with mixer on medium speed until cool.
9. Transfer to a clean bowl.
10. In another bowl, whip cream until soft peaks form and fold into yolk mixture.
11. Fold in zest.
12. Pour mixture into prepared pan.
13. Cover tightly and freeze overnight.
14. To unmold, briefly dip pan in warm water to loosen semifreddo.
15. Remove plastic wrap.
16. Smooth outside with a flat spatula and transfer to a very cold plate.
17. Return to freezer until ready to serve.
18. Raspbery Sauce: Combine raspberries, sugar and lemon jucie in a saucepan.
19. Cook until raspberries are broken down, about 10 minutes.
20. Remove from the heat and strain through a fine strainer into a bowl.
21. Place some of the sauce on the bottom of each plate and place a slice of the semifreddo on top.

egg yolks, sugar, grand marnier, heavy cream, oranges, raspberry sauce, pints raspberries, sugar, lemon juice

Taken from cookeatshare.com/recipes/grand-marnier-semifreddo-508 (may not work)