Instructions

For the Matcha Semifreddo: Line loaf pan with plastic wrap, leaving 3-inch overhang on all sides. Add 1½ cups heavy cream in bowl of stand mixer and fit mixer with whisk attachment. With mixer running on low speed, slowly sprinkle 1 tablespoon matcha powder into cream and mix until incorporated and foamy, about 1 minute. Scrape down sides of bowl, then increase speed to high and whip until soft peaks form, 1 to 3 minutes. Transfer cream to large bowl and cover with plastic wrap; refrigerate until ready to use. Clean mixer bowl and set aside.
Whisk 4 large eggs, ¾ cup (149 grams) sugar, and ⅛ teaspoon table salt together in medium heatproof bowl set over large saucepan containing 1 inch barely simmering water, making sure water does not touch bottom of bowl. Whisk continuously until egg mixture reaches 160 degrees, 5 to 8 minutes. Carefully separate bowl from saucepan and, using silicone spatula, transfer egg mixture to clean, dry bowl of stand mixer. Using whisk attachment, beat on medium-high speed until mixture is thick, pale, and doubled in volume, 3 to 4 minutes.
Remove bowl from stand mixer. Using siliconespatula, gently fold in half of matcha whipped cream until just incorporated. Fold in remaining cream until just incorporated and mixture is uniform in color.
Transfer cream mixture to prepared pan, smoothing top with silicone spatula. Cover with plastic and freeze until firm, at least 8 hours or up to 2 weeks.
For the Raspberry Coulis: Bring 6 ounces frozen raspberries, thawed; 3 tablespoons sugar; 2 tablespoons water; and pinch salt to bare simmer in small saucepan over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer.
Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing and stirring puree with silicone spatula to extract as much seedless puree as possible. Stir in 1 teaspoon lemon juice. Cover with plastic wrap and refrigerate until cold, at least 1 hour or up to 4 days. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons water.)
When ready to serve, remove plastic from top of semifreddo and invert pan onto cutting board or serving platter. Gently tug on overhanging plastic to release semifreddo from pan; discard plastic. Smooth surface with spatula, if desired. Dip slicing knife in hot water and wipe dry. Slice semifreddo about 1 inch thick, transferring slices to individual plates and dipping and wiping knife after each slice. Serve immediately, spooning raspberry coulis over each slice.