Raspberry and Ginger Semifreddo

Semifreddo ai Lamponi e Zenzero

Show: Naples in New York

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Giuliano Matarese, executive chef of Borgo Antico restaurant in New York, spices up a traditional Italian dessert with a hint of Asian ginger.

¾ cup superfine granulated sugar
6 egg yolks
2 cups heavy cream
1 cup fresh raspberries, cleaned and washed
Juice of one medium ginger root

In a small saucepan, bring to a boil the raspberries, ¼ cup sugar and ginger juice until they become syrup. Set aside and let cool. In a heavy-duty mixer, with whisk attachment, beat yolks and ½ cup sugar until frothy. Transfer to a large bowl. Whip the heavy cream until firm and add to the egg and sugar mixture, folding in gently. Add delicately the raspberry syrup. Pour into molds and refrigerate overnight.

SERVES 6