Drizzle over a little chocolate sauce to serve
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.Put a 900g loaf tin in the freezer to chill. Put 300g of the raspberries in a pan and cook over low heat until they start to burst. Press through a fine sieve into a bowl . Set aside to cool.
2. Using a handheld electric whisk, beat the sugar and egg yolks in large bowl for 5min, until thick and pale. In a separate bowl and using clean beaters, whisk the egg whites until the hold stiff peaks. In a third bowl, whisk the double cream and vanilla bean paste until the mixture holds soft peaks
3. Using a large metal spoon, fold the cream into the yolk mixture, followed by the egg whites, being careful not to knock out too much air. 4. Spoon 1/2 the mixture into the chilled loaf tin and ripple through 1/2 the raspberry puree, then sprinkle over 1/2 the pistachios. Repeat with the remaining cream mixture, raspberry puree and pistachios. Sprinkle the remaining 100g raspberries on top. Cover with foil or clingfilm and freeze for at least 5hr, ideally overnight until set firm.
5. To serve, allow to soften at room temperature for around 15min before serving in scoops. Make and freeze the semifreddo up to 1 week ahead.This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
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