Recipe by Chef Leah Kuo, creator of Cookies & Corks raspberry semifreddo Ingredients 2 pints fresh raspberries, pureed 4 egg yolks, lightly beaten 1/2 c sugar 1/2 c corn syrup 2 tbsp champagne 3 egg whites, beaten 1 c heavy cream, whipped Instructions Puree the raspberries with the champagne and set aside. Boil and the sugar