Macerated Fruit Medley of Midori Melon, Cointreau Oranges and Brandy Peaches with Frozen White Chocolate Semi-Freddo

White Chocolate Semi-Freddo
4 oz. white chocolate
3 Tbsp. sugar
2 eggs, separated
1 cup cream

Line a 6x12 metal loaf pan with plastic wrap and place in the freezer.

Melt the chocolate in a metal mixing bowl set over a pot of simmering water. Do not stir while melting. Remove and let cool until lukewarm.

Whip together the sugar and egg yolks in a large bowl, until pale. Scrape the chocolate into the bowl, and whip for several minutes until the mixture is very thick and smooth.

Whip the cream to soft peaks in another medium sized bowl.

Whip the egg whites in a medium size bowl, until medium-stiff peaks.

Fold in the egg whites and then the cream. Scrape the mixture into the loaf pan or individual molds and freeze for at least 4 hours. Alternately, divide the mix into individual ramekins, then freeze.

To unmold onto a plate, dip the bottom of the mold quickly into hot water and then run invert on to a serving platter. It should pop out easily. Slice the semi-freddo in to 4 to 6 slices and serve immediately.  Makes 4-6 servings

Note: You can make a “bottom” for the semi-freddo by sprinkling chocolate cake crumbs, ground chocolate wafers, or chopped Oreo cookies on top of the semi-freddo just before freezing.

Macerated Fruit Medley
1 cup cantaloupe melon balls
2 Tbsp. Midori
2 Tbsp. oranges, peeled and cut into ½ inch slices
2 Tbsp. Cointreau
2 peaches, pitted and sliced
2 Tbsp. peach brandy

Macerate the melons in Midori, the oranges in Cointreau and the peaches in peach brandy for 30 minutes or up to 4 hours. Serve around the slices of semi-freddo.