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
| 蛋白 | 3 |
| 全蛋 | 1 |
| 糖 | 2/3c |
| Heavy cream | 1.5c |
Ispahan Semifreddo玫瑰荔枝开心果配覆盆子酱的做法
Beat over low simmer water 4mins until 170F
Remove from heat, beat another 3-4mins
Whip cream to soft peak, fold in egg mixture. This is the base of semifreddo