Raspberry and rose-water yoghurt semifreddo with sugared rose petals

For the semifreddo, line a 1L ring mould or tin with cling film (see NOTES). Place the egg yolks, half of the honey, the brown sugar and vanilla seeds in a large glass mixing bowl that fits over a pot with a little simmering water over low heat. Ensure that the water does not touch the bottom ofthe bowl. Use an electric mixer to beat the mixture over the simmering water, 3 minutes, until the mixture is pale and slightly thickened. Set aside to cool.

Once the egg mixture has cooled down, whisk in the remaining honey, the yoghurt, custard and rose water until smooth. Fold in the fresh cream. Spoon the mixture into the prepared ring mould or tin and then scatter half of the raspberries on top. Add the remaining semifreddo mixture, followed by the rest of the raspberries. Freeze, at least 5 hours or overnight.

For the sugared rose petals, dip each petal into the lightly whisked egg white and shake off the excess. Dip into the castor sugar and coat evenly. Place on a tray and leave to dry overnight, until crisp.

For the coulis, place all of the ingredients in a saucepan over medium heat. Cook, 2 minutes, until the sugar has dissolved. Blitz to a smooth purée and allow to cool.

To serve, unmould the semifreddo onto a round serving platter and gently pull off the cling film. The semifreddo is best served slightly defrosted and not straight from the freezer. Allow to soften at room temperature, 6 – 8 minutes, until slightly softened. Top with the rose petals and serve in slices with the coulis on the side. Garnish with mint leaves, if desired.