Ingredients
- 1 tbsp of neutral oil, for the tin (such as groundnut or vegetable oil)
- 400 g of raspberries
- 50 ml of cherry liqueur
- 150 g of caster sugar
- 300 ml of double cream
- 3 eggs, separated
- 3 drops of lemon juice
- 90 g of 70% dark chocolate, melted
- 2 tbsp of pistachios
Method
Step 1
Oil a 23cm loaf tin and line with cling film, leaving an overhang long enough to cover the top. Put the raspberries in a shallow bowl, sprinkle with the kirsch and 50g of the sugar; set aside to macerate.Step 2
Meanwhile, whisk the cream with an electric or handheld whisk to soft peaks; set aside.Step 3
Put the remaining sugar and the egg yolks in a clean bowl and whisk until light and fluffy. In a separate bowl, whisk the whites to stiff peaks, adding a few drops of lemon juice to stabilise the mixture.Step 4
Using a large spoon, fold the cream into the sugar and yolk mixture, then fold in the whites; be careful not to knock all the air out.Step 5
Use a slotted spoon to transfer the raspberries into the creamy mixture (reserve and chill the juice left behind), then gently combine and pour into the loaf tin; cover with the cling film and freeze overnight.Step 6
To make a sticky glaze, put the reserved raspberry juice in a pan and simmer over a medium-high heat until reduced by half. Remove from the heat and leave to cool.Step 7
Turn the frozen semifreddo out onto a serving plate or board; use the cling film to ease it out, then remove. Drizzle over the melted chocolate, then quickly (before it sets) sprinkle with the pistachios.Step 8
Finish by drizzling all over with the cooled raspberry glaze and serve immediately. Freeze the leftovers and eat within 1 month.