Raspberry and pistachio semifreddo

By December 21, 2022Uncategorized

Cook Time: 30 Minutes |  Serves: 8

Ingredients

2 eggs
4 egg yolks
1/3 cup caster sugar
1 ¾ cups thickened cream, whipped
1 cup pistachio nut kernels, roasted, roughly chopped
1 tbsp rosewater
Mint leaves to serve
200 g fresh raspberries plus additional 100 g fresh raspberries to serve

Method

  1. Grease a 19cm long x 6cm deep loaf pan. Line with baking paper and leave a 5cm overhang on both ends.
  2. Bring a saucepan of water to a simmer. In a heatproof bowl place eggs, egg yolks and sugar. Place bowl over a saucepan and whisk ingredients for 4 to 5 minutes or until thick and creamy. Remove from heat and whisk for a further 5 minutes or until cool.
  3. Transfer the mixture to a large bowl and fold in cream, 2/3 cup pistachios, 200 grams raspberries and rosewater.
  4. Pour mixture into prepared loaf pan.
  5. Cover and place in freezer overnight.
  6. Stand at room temperature for 5 minutes before turning out on a plate. Top with remaining raspberries and pistachios and mint leaves to serve.