Raspberry Semifreddo
In this cool and creamy Raspberry Semifreddo from chef Johnnie Crowe, ripples of boozy fruit, dark chocolate and pistachios deliver on looks and flavour. Italian for ‘half cold’, a semifreddo needs overnight freezing, making it the perfect dinner party dessert to prep ahead of time. For a vegan version, simply leave out the eggs, whisk the sugar with aquafaba and use a dairy-free alternative for the cream. Easy!
- Time: 70 min
Source: ocado.com
Ingredients
- of neutral oil, for the tin
- of raspberries
- of cherry liqueur
- of caster sugar
- of double cream
- eggs, separated
- drops of lemon juice
- of 70% dark chocolate, melted
- of pistachios