Raspberry and Pistachio Semifreddo
Ideal for a Tasmanian summer Christmas, this semifreddo features fresh raspberries and pistachios in a colourful and delicious frozen dessert.
How long will it take?
30 minutes preparation plus overnight freezing
What’s the serving size?
Serves 8
What do I need?
- 2 eggs
- 4 egg yolks
- 1/3 cup caster sugar
- 1 3/4 cups thickened cream, whipped
- 1 cup pistachio nut kernels, roasted, roughly chopped
- 1 tablespoon rosewater
- Mint leaves to serve
- 200g fresh raspberries plus additional 100g fresh raspberries to serve
How do I make it?
- Grease a 19cm long x 6cm deep loaf pan. Line with baking paper and leave a 5cm overhang on both ends.
- 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.
- Transfer the mixture to a large bowl and fold in cream, 2/3 cup pistachios, 200g raspberries and rosewater.
- Pour mixture into prepared loaf pan.
- Cover and place in freezer overnight.
- Stand at room temperature for 5 minutes before turning out on a plate. Top with remaining raspberries and pistachios and mint leaves to serve.
