Raspberry, Pistachio and Rosewater Semifreddo

Name: Raspberry, Pistachio and Rosewater Semifreddo
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 6 servings
Ingredients: 6 egg yolks; 3 tablespoons honey; 1 cup heavy cream, whipped; 2 teaspoons rosewater; 1/2 pint fresh raspberries, plus extra to serve; 3 tablespoons shelled pistachio nuts, chopped

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Level: Easy
Total: 2 hr 15 min

Prep: 15 min
Inactive: 2 hr

Yield: 6 servings

Level: Easy
Total: 2 hr 15 min

Prep: 15 min
Inactive: 2 hr

Yield: 6 servings

Ingredients

6 egg yolks

3 tablespoons honey

1 cup heavy cream, whipped

2 teaspoons rosewater

1/2 pint fresh raspberries, plus extra to serve

3 tablespoons shelled pistachio nuts, chopped

Directions

Special equipment:

4-cup (8 by 4 by 2 1/2-inches) loaf pan

Whisk the egg yolks and honey together with an electric beater for 10 minutes or until the mixture is thick, pale yellow, creamy and doubled in volume, about 10 minutes. Fold in the whipped cream and rosewater until just combined. Line the base and 2 sides of the loaf pan with a sheet of plastic wrap, leaving the wrap hanging over the sides of the pan. Spoon in the raspberry mixture and fold the plastic over the top to cover the semifreddo. Freeze until the dessert is partially frozen, about 1 to 2 hours. Remove the pan from the freezer, and stir in the 1/2 pint raspberries and pistachios. Cover with plastic wrap and return the loaf pan to the freezer until it is completely frozen. Transfer the loaf pan to the refrigerator to soften, about 20 minutes before serving. Turn the dessert out of the tin, and slice it and garnish with extra raspberries. Serve cold.

Recipe copyright Bill Granger