Raspberry and coconut semifreddo

Makes 8 slices Desserts and puddings

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Method

Line the tin with cling film, leaving a large overhang. To make the raspberry layer, put the sugar in a saucepan with 125ml cold water and place over a low heat. When the syrup becomes clear, remove from the heat and pour into a measuring jug.

Put the raspberries in a blender and whizz to a purée, then strain through a fine nylon sieve set over a bowl, pushing the purée through with the back of a ladle. Discard the seeds and pour the purée into the measuring jug with the syrup. Whisk in the coconut cream, then pour just slightly less than half the mixture into the tin and place in the freezer for 1 hour.

Meanwhile, to make the coconut layer, whisk the egg whites until soft peaks form. Add the sugar, 1tbsp at a time, whisking between each addition until firm and glossy. Without washing the whisk, whisk the coconut cream and cream together until floppy then fold into the meringue mixture. Spoon half the coconut mixture over the raspberry layer in the tin and arrange the raspberries on top, then spoon over the rest of the coconut mixture and place in the freezer for 30 minutes. Pour the rest of the raspberry mixture carefully over the top (right to the top of the tin) and freeze overnight.

To unmould, invert the serving dish over the tin with the overhanging cling film sticking out then turn up the right way. Leave for about a minute to loosen, then ease the cling film outwards to release the semifreddo. Let soften for a few minutes then slice and serve.

This recipe was taken from an issue of Food and Travel.

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