Waitrose and Partners
Raspberry, pistachio & rose water semifredd

Raspberry, pistachio & rose water semifreddo

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.

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Gluten freeVegetarian
  • Serves6
  • CourseDessert
  • Prepare20 mins
  • Cook-
  • Total time20 mins
  • Plusfreezing

Ingredients

  • 6 medium egg yolks
  • 3 tbsp clear honey
  • 250ml double cream, whipped into soft peaks
  • 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,566kJ/ 379kcals

Fat

34g

Saturated Fat

16g

Carbohydrates

11g

Sugars

11g

Fibre

3.1g

Protein

6.2g

Salt

0.1g

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