60 gmstrawberries, hulled and coarsely chopped, plus extra to serve60 gmraspberries, plus extra to serve2½ tbsp rosewater4eggs2egg yolks110 gm (½ cup) caster sugar40 gmliquid glucose (see note)500 ml (2 cups) pouring cream60 gmTurkish delight, finely chopped
Combine berries and rosewater in a small bowl, mash together using a fork, then strain into a bowl, discarding solids. Combine berry liquid, eggs, egg yolks, sugar and glucose in a heat-proof bowl and whisk over a pan of simmering water for 7-8 minutes or until thick and pale. Transfer to an electric mixer and whisk until cold. Fold in cream, then Turkish delight, spoon into a 2-litre container and freeze overnight. Serve semifreddo with extra berries and scatter with rosewater.
Note Liquid glucose is available from the
baking section of supermarkets and health food stores.