Turkish Semifreddo

Cook Time 30 minutes + 6 hours freezing

Servings 10

Ingredients

3L good quality vanilla ice-cream

2 tbsp rosewater

½ cup pistachio kernels, roughly chopped

150g marshmallows

200g white chocolate, finely chopped

250g frozen raspberries 

125g fresh raspberries

1 tbsp icing sugar

50g white chocolate, cut into long shards

Rose petals (fresh dried), Turkish delight, fresh mint (optional)

Method

Line a 30cm x 10cm (approx) loaf tin with plastic wrap, ensuring there is overhang on the two long sides.

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 metal spoon, mix until well combined, but be careful that the ice-cream doesn't melt too much. 

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. 

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. 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, remaining fresh raspberries and rose petals. Finish off with Turkish delight and fresh mint.