Wet and line a pudding bowl with plastic wrap. Make up the Nicholson Fine Foods white chocolate mousse and fold through a cup full of frozen raspberries per litre of mousse. Fill into the pudding bowl cover with plastic and freeze.
Un-mould the ice-cream and place onto a cutting board Cut thick wedges and place onto a serving plate. Accompany the semi fredo with some Cuttaway Creek Raspberry Sauce and Italian biscotti Garnish with icing sugar and a herb sprig or flower.