Raspberry Rose Ripple Semifreddo

1. 1

   For the SemifreddoI , combine the eggs, yolks , vanilla and sugar in a heat-proof glass bowl over a pot of simmering water. Beat with a hand-held mixer until pale and thick, about 20 minutes. Remove from the heat and continue to beat until cool, a further 20 minutes.

2. 2

   Beat the cream in a separate bowl until stiff and fold into the egg mixture and add the rosewater. Pour into a container.

3. 3

   For the ripple, blend half of the raspberries in a food processor until smooth.Spoon the blended raspberries and whole raspberries over the SemifreddoI, using a fork to create a ripple effect. Cover and freeze overnight.

4. 4

   To serve, lower the top of each cone into the melted chocolate to coat the rims. Top each come with a scoop of the SemifreddoI and hound out.

* Per serving · 4 servings · Values may vary.