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Pistachio, raspberry and rosewater semifreddo

  • 6:30 Prep
  • 8 Servings


  • 2 eggs
  • 4 egg yolks
  • 1/3 cup caster sugar
  • 1 3/4 cups thickened cream, whipped
  • 2/3 cup pistachio nut kernels, roasted, roughly chopped
  • 1 tablespoon rosewater
  • 300g fresh raspberries or frozen raspberries


  • 1
    Grease a 6cm-deep, 19cm x 9cm (base) loaf pan. Line with baking paper, allowing a 5cm overhang on both long ends.
  • 2
    Place 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.
  • 3
    Transfer 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.
  • 4
    Stand 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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