Recipe of the week - Pistachio Semi Freddo with Raspberry coulis and persian Fairy Floss

Serves 6 - 8
6 eggs
250g caster sugar
750mls double cream
250g pistachios chopped roughly
1 packet persian Fairy Floss, to finish
Coulis - - - or sauce
2 punnets of fresh raspberries ( frozen can be used if unavailable)
1/2 cup of caster sugar
juice of a lemon

Method:
In a heatproof bowl set over a bowl of barely simmering water, whisk the eggs with the sugar until thick. Remove from the heat and continue whisking until completely cool. Line a 7cm deep rectangular loaf tin with cling wrap. Whip the cream until stiff and then fold in the egg mixture and the pistachios. Pour into the lined tin and level with a spatula. Cover with cling wrap and store in the freezer overnight.
To make the sauce, puree the raspberries, sugar nad lemon juice in a blender - remove seeds through a sieve.
To serve, spoon the raspberry sauce onto the plates. Carefully turn out the semi freddo onto a board, remve the cling wrap, slice into 3.5cm slices then place on each plate, in the middle of the sauce. Top with a little fairly floss and serve immediately.