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Raspberry, Pistachio and Rosewater Semifreddo



  • 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 rosewater until just combined.

  • 2.

    Line the base and two sides of a 1 litre (35 fl oz/4 cup) loaf tin with a piece of plastic wrap, leaving the wrap hanging over the sides of the tin. Spoon the mixture into the tin, fold the plastic 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 raspberries and pistachios. Cover with plastic wrap 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, cut into slices and serve with a few extra raspberries.


Recipes from Every Day by Bill Granger, published by Murdoch Books, photography by Petrina Tinslay

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Sparkling Whites, Dessert Wines and Pinot Noir are the best wines to pair with Raspberry, Pistachio and Rosewater Semifreddo.


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Posted by JW200Report
Very simple to make with lovely flavour.Try using different honey - so far I have used leatherwood as well as orange blossom.This also works well when placed in individual moulds.
Posted by jackicamReport
Did you beat the cream into the egg mix instead of folding it? If you did, then it will more than likely separate - something to do with the fat content separating from the solids when beaten to rapidly