How to Make a Raspberry & Pistachio Semifreddo
Semifreddo is an Italian-born dessert, literally translating as ‘semi-cold’. This soft, almost-frozen dessert is very similar to ice cream, but requires no churning and no custardy base – a lazy baker’s dream! All it needs now is an infusion of powerful flavours to bring the velvety texture to life: introducing an epic combination of raspberry, pistachio and rosewater, for a super dreamy dessert.
- 420ml of Double Cream (whipped)
- 300g of Raspberries
- 75g of Caster Sugar
- 65g of Chopped Pistachios (plus extra to decorate)
- 4 Egg Yolks
- 2 Eggs
- 1 tbsp of Rose Water
- 20cm x 10cm Loaf Tink
- Baking Paper
- Heatproof Bowl
- Large Mixing Bowl
METHOD: Soft & Fluffy Raspberry, Pistachio & Rose Semifreddo
- Grease and line your loaf tin with baking paper; make sure you leave a few centimetres hanging over the sides of the tin.
- Add the sugar, eggs and egg yolks to a glass bowl, and then put it over a simmering saucepan of water on the hob. Whisk the mixture until it’s thicker and creamy (roughly 5 minutes), and then remove from the heat. Whisk further, until it’s cooled down.
- Pour the mixture into a mixing bowl and gently fold in your whipped cream, rosewater, pistachios, and 2/3 of your raspberries. Transfer the mixture into your loaf tin, cover it, and then place it in the freezer to firm up for a good few hours, or overnight.
Once firm, remove the loaf tin from the freezer and leave it to stand for around 5 minutes, so that it becomes a little softer. Turn the semifreddo out onto a plate and decorate it with finely chopped pistachios and the remaining raspberries. Slice to serve.