Ispahan Semifreddo玫瑰荔枝开心果配覆盆子酱美味好吃的做法大全，Ispahan Semifreddo玫瑰荔枝开心果配覆盆子酱做法图解

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

用料  

Ispahan Semifreddo玫瑰荔枝开心果配覆盆子酱的做法  

1. Beat over low simmer water 4mins until 170F

2. Remove from heat, beat another 3-4mins

3. Whip cream to soft peak, fold in egg mixture. This is the base of semifreddo