1kg frozen raspberries
500g raw caster sugar
4 lemons, juiced
10 free-range egg yolks
1 Tbsp vanilla bean paste
900ml thickened cream
250g crème fraîche
2 Tbsp unsalted butter
2 tsp sea salt flakes
Raspberries, amaretti and micro herb mint, to serve
Combine the raspberries, 100g sugar and half the lemon juice in a saucepan and set over a moderate heat. Bring to a simmer and cook for 30 minutes, then press through a fine sieve to remove the seeds.
Put the yolks, 250g caster sugar, 2 tsp vanilla bean paste and remaining lemon juice in a large heatproof bowl and whisk to combine. Set over a saucepan of barely simmering water and cook, whisking constantly, until thick and glossy. Whisk 600ml cream and crème fraîche to soft peaks in a large bowl. Remove egg mixture from heat and fold in the cream.
Mix half of the vanilla mixture with the raspberry paste, then spoon into a plastic lined 2L terrine mould in alternating layers of raspberry cream, vanilla cream, raspberry cream, vanilla cream. Freeze for 6 hours, or overnight.
Cook the remaining sugar in a saucepan over a high heat until deep golden. Add the remaining cream, butter and salt, then simmer briefly. Mix in the remaining vanilla. Slice the semifreddo and serve with sauce, raspberries, amaretti and micro mint.