zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Bill Granger’s raspberry, pistachio & rose water semifreddo

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
    • Home
    • Recipes
    • b
    • Bill Granger’s raspberry, pistachio & rose water semifreddo

    Bill Granger’s raspberry, pistachio & rose water semifreddo

    There are two camps when it comes to Christmas pudding: those who love it and those that think it’s the devil incarnate. After enduring a sweating, steaming double boiler for hours on a 40ºC day in Melbourne, I now always go for a lighter, chilled dessert for Christmas dinner, which you can eat at the end of the meal, rather than waiting for some stomach space to fit it in.

    • Preparation time: 20 minutes + freezing
    • Total time: 20 minutes + freezing

    Serves: 6-8

    Ingredients

    6 egg yolks
    3 tbsp clear honey
    250ml double cream, whipped to soft peaks
    ½ -1 tsp rose water
    150g fresh raspberries, halved, plus extra to serve
    3 tbsp pistachio nuts, roughly chopped, plus extra to serve

    Method

    1 Beat the egg yolks and honey together with electric beaters for 10 minutes, or until thick, pale, creamy, and doubled in volume. Fold in the whipped cream and rose water until just combined.

    2 Line the base and two sides of a 1 litre loaf tin with a piece of baking parchment, leaving the parchment hanging over the sides of the tin. Spoon the mixture into the tin, fold the parchment over the top to cover the semifreddo and freeze for 1-2 hours, or until partially frozen. Remove from the freezer and stir through the halved raspberries and the pistachios. Cover with parchment and return to the freezer until completely frozen.

    3 Before serving, leave to soften in the fridge for 20 minutes. Turn out of the tin, scatter over a few extra raspberries and pistachios, then cut into slices and serve. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary