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Pistachio, raspberry and rosewater semifreddo
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Prep Time:
390 minutes
Cook Time:
Total Time:
390 minutes
Whip up a unique and exquisite Pistachio, raspberry, and rosewater semifreddo for a festive treat.
Ingredients:
  • 4 egg yolks
  • 70.95 gm caster sugar
  • 441.88 gm thickened cream, whipped
  • 165.00 ml pistachio nut kernels, roasted, roughly chopped
  • 20.00 ml rosewater
  • 300g fresh raspberries or frozen raspberries
Instructions:
  • Prepare a loaf pan by greasing the inside generously with your preferred oil, then line it with parchment paper, leaving about 5cm of paper hanging over each long end for easy removal after baking.
  • In a heatproof bowl, combine eggs, egg yolks, and sugar. Set the bowl over a saucepan of simmering water on low heat. Whisk for 4 to 5 minutes until the mixture thickens and becomes creamy. Remove from heat and continue to whisk for another 4 to 5 minutes until it cools down.
  • Pour the mixture into a large bowl. Gently combine with the cream, pistachios, rosewater, and two-thirds of the raspberries. Transfer the mix to the prepared pan, cover, and freeze overnight or until firm.
  • Allow the dish to sit at room temperature for 5 minutes, then unmold it onto a plate. Garnish with the extra raspberries and serve.

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