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Raspberry and Turkish delight semifreddo
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Prep Time:
400 minutes
Cook Time:
5 minutes
Total Time:
405 minutes
Ingredients:
  • 185ml thickened cream
  • 2 eggs
  • 70g caster sugar
  • 2 tsp rosewater
  • 40g pistachio
  • 40g almond
  • 100g Turkish delight, coarsely chopped
  • 125g raspberry
  • Persian fairy floss (pashmak - see note), to serve
  • Dried rose petals (see note), to serve
Instructions:
  • Line an 8 x 30cm bar pan with plastic wrap, leaving some hanging over the sides. In a bowl, use an electric mixer to whip cream until soft peaks form. In a heatproof bowl, use an electric hand mixer to whisk eggs and sugar until pale and fluffy. Set the bowl over a saucepan of simmering water and whisk for 5 minutes until thick and pale. Remove from heat and continue whisking until cooled.
  • Gently fold one-third of cream into the egg mixture to loosen it, then add the remaining cream and rosewater until just combined. Fold in the pistachios, almonds, Turkish delight, and raspberries. Pour into prepared pan, cover with plastic wrap, and freeze for 6 hours until firm.
  • Transfer the dish onto a serving platter using the plastic wrap as a guide. Allow it to sit for 5 minutes to soften. Add fairy floss on top and garnish with rose petals. Slice and serve.

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