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Bill Granger’s raspberry, pistachio & rose water semifreddo
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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.
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
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.
Typical values per serving:
Per serving (for 6)
This recipe was first published in November 2021.