Recipes

Raspberry ice cream

Ice-cold semifreddo with fruity-sweet raspberry cream

Ingredients for 4 servings

Raspberry cream:
500 g	raspberries
200 ml	YO raspberry syrup
Juice	of 4 lemons
Semifreddo:
500 ml	whipping cream, lightly beaten
2	egg yolks
50 g	icing sugar
60 ml	milk
1	orange, peel finely grated
Garnish:
150 g	raspberries
2 tbsp	YO raspberry syrup

Preparation

Raspberry cream: Combine all ingredients, heat briefly, then finely blend using a hand mixer. Set aside and leave to cool.

Semifreddo: Combine eggs, milk, icing sugar and orange peel in a small pot, heat up and nearly bring to the boil, stirring constantly. Set aside and push through a sieve. After cooling, fold in the whipping cream.
Fill a rectangular cake mould (approx. 10 x 5 cm) with the semifreddo mixture up to a height of approx. 1 cm, then spread the raspberry cream on top, and repeat again first with the semifreddo mixture and then the raspberry cream until the cake mould is full. The last layer should be semifreddo mixture. Keep in the freezer overnight.

To serve, spoon the mixture into a glass or cup, garnish with raspberries and drizzle over some YO raspberry syrup.