Semifreddo with raspberries

Name: semifreddo with raspberries
Cook time: 15 min
Total time: 135 min
Yield: 4
Cuisine: Italian
Ingredients: 100 g White chocolate; 250 ml fresh cream; 4 el granulated sugar; 250 g Greek yoghurt; 125 g fresh raspberries

Semifreddo of Greek yogurt, whipped cream, white chocolate and raspberries

Ingredients

100 g White chocolate
250 ml fresh cream
4 el granulated sugar

250 g Greek yoghurt
125 g fresh raspberries

Directions

Grate the chocolate coarsely. In a bowl, beat the whipped cream with the sugar. Spat gently through the yogurt.
Scoop the chocolate and ⅔ of the raspberries through. Line the bowls with a large sheet of cling film so that the foil hangs over the edge.
Spread the raspberry yoghurt mixture over the bowls and put them in the freezer for 2 hours.
Carefully lift the foil from the bowls and turn the portions each onto a plate. Remove the foil.
Garnish with the remaining raspberries and serve immediately.