Ingredients
Method
1.Line a loaf tin with plastic wrap, ensuring you have enough overhang to fold over the top of the tin.
2.Pulse the pistachios in a food processor to rough chunks.
3.Place the raspberries and ¼ cup of the caster sugar in a food processor, then blend to a purée. Strain through a sieve into a bowl.
4.Place the egg yolks and remaining sugar in a glass or metallic bowl over a saucepan of simmering water. Whisk until tripled in volume and pale in colour (about 3 minutes). Sit the bowl in another bowl of iced water and continue to whisk until the mixture is cool (about another 3 minutes).
5.Beat the cream and vanilla until soft peaks form. Whisk a third of the cream mixture into the egg mixture until smooth, then fold in the remaining cream mixture.
6.Stir half the semifreddo into the raspberry purée and pour it into the loaf tin. Stir the pistachios through the other half of the mixture and gently pour on top of the raspberry cream. Fold the plastic wrap over the top of the tin and place in the freezer until frozen (at least 8 hours).
7.Unwrap the semifreddo and turn out on to a serving platter. Remove the plastic wrap and cut into slices for people to dig in. Garnish with fresh mint leaves.
