Ingredients
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2 eggs
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4 egg yolks
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1/3 cup caster sugar
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1 3/4 cups thickened cream, whipped
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2/3 cup pistachio nut kernels, roasted, roughly chopped
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1 tablespoon rosewater
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300g fresh raspberries or frozen raspberries
Method
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1Grease a 6cm-deep, 19cm x 9cm (base) loaf pan. Line with baking paper, allowing a 5cm overhang on both long ends.
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2Place eggs, egg yolks and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat (see note). Whisk for 4 to 5 minutes or until thick and creamy. Remove from heat. Whisk for 4 to 5 minutes or until cool.
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3Transfer mixture to a large bowl. Gently fold in cream, pistachio, rosewater and two-thirds of the raspberries. Pour mixture into prepared pan. Cover and freeze overnight or until firm.
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4Stand at room temperature for 5 minutes before turning out onto a plate. Top with remaining raspberries. Serve.
Source: taste.com.au
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