Turkish Semifreddo

Serves: 10
Easy
Time: 30 minutes + 6 hours freezing

INGREDIENTS:

3 litres good quality vanilla ice-cream
2 tablespoons rosewater
½ cup pistachio kernels, roughly chopped
150g marshmallows
200g white chocolate, finely chopped
500g frozen raspberries 
125g fresh raspberries
1 tablespoon icing sugar
50g white chocolate, cut into long shards

METHOD:

1. Line a 30cm x 15cm loaf tin with plastic wrap, ensuring there is overhang on the two long sides.

2. Scoop the ice-cream into a large mixing bowl and add the rosewater, pistachio kernels, marshmallows, finely chopped white chocolate and half the frozen raspberries. Using a wooden spoon, mix until well combined, but be careful that the ice-cream doesn't melt too much. 

3. Place 10 fresh raspberries in the loaf tin and cover them with the ice-cream mixture. Smooth the surface and cover with the overhanging plastic wrap. Freezer overnight or for at least 6 hours, until firm. 

4. Thaw the remaining frozen raspberries and place into a blender with the icing sugar. Blend until smooth. Place the sauce in the fridge until you are ready to serve.

5. To serve, uncover the surface of the semifreddo and place a serving plate on top. Invert, then remove the loaf tin. Gently pull the plastic wrap away from the semifreddo. Top with the raspberry sauce, white chocolate shards and remaining fresh raspberries.
   

Sure, you could make your own ice-cream for this recipe but really, do you have 4 hours and a professional ice-cream churn? If not, this is the perfect cheat recipe for a show-stopping summer dessert!

“If I’m not meant to snack at night, why is there a light in the fridge?”