double cream, 1+1/5 cup
the juice of half a lemon
greek yogurt, 7 oz
chocolate chips, 4 tbsp
sugar, 6 tbsp
raspberries, 7 oz
fresh roses
freeze dried raspberries to decorate
edible pink sparkle


Mix 5,3 oz of raspberries into a puree.
Pour it into a sauce pan, add the juice of half a lemon and 2 tbsp of sugar. Cook for 8-10 minutes until the fruit has reduced. Sieve the puree in a strainer.
Whip the cream, adding the remaining sugar, chocolate chips and yogurt. Let the puree cool down then add it to the mixture, stirring well.
Leave aside 2 or 3 tbsp of whipped cream to garnish. Pour the mixture in a mould, level using a spoon or a spatula and put in the freezer for about 8 hours. It needs to solidify.
30 minutes before serving, take the semifreddo out of the freezer and let it defrost, then turn the mould upside down on a flat dish.
Whip the remaining cream; decorate your dessert with the it, adding fresh and freeze dried raspberries, if you like, you can use some pink edible sparkle .

Thanks to: My Little Italian Kitchen