Raspberry-Balsamic Semifreddo

Fresh raspberries are in season on the west coast. As well, it's been sunny and hot so when I hosted a group of friends for a summer dinner recently I decided to try this frozen Italian dessert as a "light" option. I say light -- but only because it presents as lighter fare at the end of a meal -- not because it's a low cal dessert. It's not at roughly 300 calories per serving, but it's worth every calorie!

The recipe is from the latest issue of Fine Cooking and there is a step-by-step video guide to walk you through the various stages to make a semifreddo. My one comment would be -- use a really good aged balsamic vinegar if you have it. I used a Lucini Modena Balsmic and I did have Chambord on hand for the zabaglione.

To serve, I put a slice of the semifreddo on a smear of pureed, seedless raspberries and then topped it with a few fresh raspberries and a sprig of mint. Not only does it look spectacular (I stupidly forgot to take a photo to post), it's absolutely delicious. Everyone wanted the recipe and I'm sure seven more copies of the August/September Fine Cooking magazine were purchased as a result.