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Semifreddo Recipe: A Step-By-Step Guide

Ingredients

• 300 gm white couverture chocolate, finely chopped
• 600 ml thickened cream
• 125 ml (½ cup) cream
• 1 tsp vanilla bean paste
• 2 tsp lemon juice
• 2 tsp finely grated lemon zest
• ¼ tsp ground cloves
• 200 ml crème fraîche
• 4 eggs
• 100 gm (½ cup) caster sugar
• 250 gm jar of wild hibiscus flowers in syrup, 6 flowers removed and thinly sliced
• 300 gm raspberries
• 100 gm pistachios
• Base
• 100 gm Scotch Finger biscuits, finely chopped
• 125 gm pistachios, finely chopped in a food processor
• 100 gm butter, melted and browned
• Syrup
• 200 gm raspberries
• Leftover drained hibiscus syrup (about 80ml-100ml)
• 150 ml water
• 150 ml sugar

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