Raspberry, pistachio and elderflower semifreddo

Method

1. Step 1

   Grease a 9.5cm x 19.5cm (base measurement) loaf pan. Line the base and sides with plastic wrap, allowing the sides to overhang. Use an electric mixer to whisk crème fraîche or sour cream, cream and icing sugar in a large bowl until soft peaks form. Fold the pistachio and half the raspberries into cream mixture. Pour into the prepared pan and smooth the surface. Freeze for 6 hours or overnight or until firm.

2. Step 2

   Meanwhile, use a melon baller to scoop balls from the watermelon. Place in a bowl with the cordial, thyme and remaining raspberries. Cover and place in the fridge to chill.

3. Step 3

   Turn semifreddo onto a serving plate. Top with watermelon mixture and drizzle with some of the syrup.
   
   Serve with chopped pistachios