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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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