for 6 people

Parfait

2	fresh egg yolks
4 tbsp	sugar
2 dl	full cream, beaten until stiff
2	fresh egg whites
1 pinch	salt
2 tbsp	sugar
150 g	raspberries, cut in half
40 g	salted, roasted pistachios

To serve

100 g	raspberries
1	red chilli, deseeded, finely chopped
1 tbsp	lemon juice
2 tbsp	salted, roasted pistachios, coarsely chopped

How it's done

Parfait

Place the egg yolks and sugar in a bowl, beat until light and fluffy. Carefully fold the whipped cream into the mixture. Beat the egg whites with the salt until stiff. Add the sugar and continue to beat until the egg whites turn glossy. Carefully fold the beaten egg whites, raspberries and pistachios into the mixture. Spoon the mixture into the prepared cake tin, cover and freeze for approx. 6 hrs.

To serve

Turn the semifreddo out onto a platter, remove the baking paper. Mix the raspberries, chilli and lemon juice, leave to infuse briefly. Spread the raspberries and pistachios on top of the semifreddo, cut into slices.

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