Ray and David's 'simple' semi-freddo recipe

1. Lightly grease a 900g (2lb) loaf tin with oil, then line with clingfilm, followed by a layer of nonstick baking paper, allowing some overhang. Put 150g (5 1/4oz) of the raspberries in a food processor and whizz until smooth, then pass through a sieve to remove the seeds. Mix in the maple syrup and add half of the remaining raspberries to the raspberry purée, crushing them slightly with a spoon. Reserve the remaining whole raspberries to decorate.
2. Put the yogurt and the condensed milk in a bowl and mix well to combine, then pour a quarter of the mix into the base of the prepared tin. Follow with a layer of the raspberry mix, then continue with alternating layers of the yogurt and the raspberry mixes. Finish with a layer of the yogurt mix. If necessary, use the back of a spoon to smooth the top so it is as flat as possible, then carefully fold over the baking paper and clingfilm. Put in the freezer for at least 6 hours or overnight, to freeze solid.
3. Before serving, remove the ice from the freezer and leave at room temperature for 20-30 minutes. Turn out of the tin and unwrap. To cut into pieces, heat a serrated knife under hot running water, then wipe dry and slice. You’ll need to repeat this every time you cut a slice. Serve with the remaining whole raspberries and decorate with mint leaves.

Little help

To line the tin with baking paper, lay a wide strip across the middle and a longer, thinner strip from top to bottom.

Leftovers

Not just for sweet dishes, use natural yogurt to lighten up your savoury dishes, too. Try using it instead of mayonnaise for a lighter coleslaw.