Raspberry Rose Ripple Semifreddo

• 4 Large organic eggs
• 2 Large organic egg yolks
• 1/4 cup Best quality vanilla extract
• 1 cup superfine sugar
• 2 cups Whipping cream
• 1/2 cup fresh raspberries
• 10 wafer cones, to serve
• 31/2 ounce Bittersweet schocolate, melted, to serve
• 1 teaspoon rosewater

1. For the SemifreddoI , combine the eggs, yolks , vanilla and sugar in a heat-proof glass bowl over a pot of simmering water. Beat with a hand-held mixer until pale and thick, about 20 minutes. Remove from the heat and continue to beat until cool, a further 20 minutes.
2. Beat the cream in a separate bowl until stiff and fold into the egg mixture and add the rosewater. Pour into a container.
3. For the ripple, blend half of the raspberries in a food processor until smooth.Spoon the blended raspberries and whole raspberries over the SemifreddoI, using a fork to create a ripple effect. Cover and freeze overnight.
4. To serve, lower the top of each cone into the melted chocolate to coat the rims. Top each come with a scoop of the SemifreddoI and hound out.

eggs, egg yolks, vanilla extract, sugar, whipping cream, fresh raspberries, cones, bittersweet schocolate, rosewater

Taken from food52.com/recipes/18889-raspberry-rose-ripple-semifreddo (may not work)