Pomegranate semifreddo

Blend ½ of the pomegranate seeds in a high-speed blender for 30 seconds. Strain through a fine sieve into a bowl, discarding the fibrous bits. Add 1 tbsp caster sugar to the liquid; stir and set aside. Line a   900g loaf tin with crumpled-up baking parchment.

Put the cream, pomegranate juice and vanilla extract in a large bowl and whisk to soft peaks with an electric hand mixer. Wash the beaters, then, in a separate large bowl, use the electric hand mixer to whisk the egg whites to stiff peaks. In a third large bowl, use a balloon whisk to vigorously whisk the egg yolks and remaining 55g sugar for 1-2 minutes until pale and thickened.

Stir the egg yolks into the thickened cream, then quickly fold in the egg whites. Pour ½ of the mixture into the tin, scatter over ¼ of the remaining pomegranate seeds and pistachios, drizzle over 1 tbsp pomegranate molasses, then use a knife to swirl through the mixture. Repeat with the remaining cream mixture, then ripple through 1 tbsp pomegranate molasses and most of the remaining pomegranate seeds and pistachios. Freeze for at least 6 hours, until set.

About 15 minutes before serving, invert the tin onto a platter or serving plate with a lip. Leave to soften a little in the fridge, then remove the tin and parchment. Scatter over the remaining pomegranate seeds and nuts, cut into 2-3cm-thick slices and serve.