Ingredients
Method
1.Whisk eggs, egg yolks and sugar in medium bowl over medium saucepan of simmering water until thick and creamy. Remove from heat; place bowl in larger bowl (or sink) of cold water. Whisk until cold.
2.Meanwhile, melt redcurrant jelly in small saucepan over low heat, stir in rosewater; cool. Whip cream in small bowl with electric mixer until soft peaks form.
3.Stir half the redcurrant mixture into egg mixture; fold in cream. Transfer mixture to large ceramic bowl; cover, freeze overnight.
4.Using a large ice-cream scoop, scoop semifreddo into balls; place on baking-paper-lined tray. Freeze 2 hours.
5.Cut 12 x 16cm circles/rounds from plastic resealable bags.
6.Stir chocolate and oil in small saucepan over low heat until smooth. Pour half the chocolate mixture into small bowl; tint with colouring. Spread white chocolate over plastic rounds; drizzle teaspoons of pink chocolate randomly over each unset chocolate round. Gently swirl chocolates together for a marbled effect.
7.Drape plastic, chocolate-side down, over balls to enclose; smoothing with hands to avoid deep pleats in the plastic. Freeze until firm.
8.Meanwhile, remelt remaining redcurrant mixture in same pan.
9.Peel plastic away from balls; stand 5 minutes at room temperature before serving with redcurrant sauce.
