Ispahan Semifreddo玫瑰荔枝开心果配覆盆子酱
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人做过这道菜
灶头间e好咪道
自己熬的荔枝酱做了冰激凌，现在继续semifreddo, 方子参考了网上好几个：
淋酱：100g frozen raspberries, 1/4c sugar, 3tbsp water, 2 tbsp liqueur, cook over stove 8min, filter out seeds
开心果：1/2c + 2tbsp sugar purée
荔枝：3/4c milk mixture that has lychee jam and rose syrup
淋酱：100g frozen raspberries, 1/4c sugar, 3tbsp water, 2 tbsp liqueur, cook over stove 8min, filter out seeds
开心果：1/2c + 2tbsp sugar purée
荔枝：3/4c milk mixture that has lychee jam and rose syrup
用料
Ispahan Semifreddo玫瑰荔枝开心果配覆盆子酱的做法
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Beat over low simmer water 4mins until 170F
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Remove from heat, beat another 3-4mins
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Whip cream to soft peak, fold in egg mixture. This is the base of semifreddo
