Raspberry semifreddo
Instructions
Shelled In a saucepan the six egg yolks, add sugar, place the container in a double boiler and Cook, stirring constantly with a whisk.
When the mixture is firm and stringy, withdrawn from heat and continue to stir with whisk until complete cooling.
In a Holster crushed raspberries.
Whip the cream, add the egg cream and Raspberry Puree.
Film-lined rectangular mould cake.
Pour in the mixture and level the surface.
Place in freezer for at least 4 hours.
Put and remove the film without wasting the semifreddo.
