Heat a large saucepan 1/3 full of water to the boil.
Turn down to a simmer.
Whisk together the eggs, yolks and sugar, then place the bowl over the hot water and whisk continuously, taking care to cover all of the surface area of the bowl to prevent the mix form coagulating in lumps.
Continue to whisk until the mousse has doubled in volume, and thickened to the point that the whisk leaves trails in the mix.
Remove from the heat and allow to cool.
In a separate bowl, whisk the cream to soft peaks.
Pick the leaves and finely slice the basil.
Take 1/3 of the raspberries and whisk trough the egg mix to break up,
Fold in the cream carefully, then gently fold through the raspberries and the basil.
Pipe or spoon into the desired moulds and put in the freezer for 60-90 minutes depending on the volume of mix concerned.
Line a baking tray with grease proof paper.
Heat the sugar and golden syrup in a deep saucepan until the sugar is completely dissolved. Turn up the heat and boil rapidly without stirring. Keep boiling until the mixture turns golden brown. This will take about 5 minutes.
When golden brown, quickly add the bicarbonate of soda and mix well with a long handled spoon.
Pour from the pan onto the lined baking tray and allow to cool.
Blend the remaining raspberries in a food processor with the sieved icing sugar.
Use the water to thin down the puree to a syrupy consistency.
Demould the semi freddo onto a chilled plate.
Drizzle with the coulis.
Crack and crush the honeycomb into a rough crumble and sprinkle on top.
«Fresh basil cress will also give this a nice fresh finish. Freeze the semi freddo in glasses or silicon moulds, or even a cling film lined loaf tin to use as you wish.»