Raspberry Semifreddo
Semifreddo di lamponi
A semifreddo is almost ice cream, but not quite! This is a very light, easy, pretty dessert to enjoy at the end of a long lazy lunch on the terrace or in the garden. You can use any berry you like.
(serves four)
Cut the biscuits in half, spread with the jam and line 4 individual moulds on the bottom and sides with the biscuits. Drizzle them with the sherry or dessert wine to moisten. Put the lemon juice and the berries in the food processor with the sugar.
Whizz until smooth, then sieve to remove all the seeds. Pour the result into a bowl.
Whip the cream and fold into the raspberry puree. Beat the chilled egg whites until really stiff and fold them into the mixture gently.
Use this mousse mixture to fill the 4 lined moulds. Place the filled moulds on to a tray and slide into the freezer for at least 2 hours. To serve, dip the moulds into hot water for 10 seconds, then turn out on to plates, decorate with a few berries and serve at once.
