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Bill Granger

Raspberry, Pistachio and Rosewater Semifreddo


Serves 6 to 8

Ingredients

  • 6 egg yolks
  • 3 tablespoons honey
  • 250 ml cream whipped
  • 2 teaspoons rose-water
  • 150 g fresh raspberries plus a few extra to serve
  • 3 tablespoons shelled, chopped pistachios

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 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.
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Notes & Tips

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

Recipe Rating

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What do you think?

 
  • Veerle
    March 2010

    I've made this recipe right after I saw it on TV. I got lovesick. Half an hour later is was semifreddo-sick, because it was THAT good that I had to eat the whole thing, whahahaha! Thank you Bill, for this wonderful recipe!

  • JW200
    February 2010

    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.

  • catty
    February 2010

    this worked fanatstically! amazing!!! thanks bill!!!!!!!!!!!

  • Mo
    October 2009

    Either d cream was over whipped or d cream was not fresh

  • Maria
    May 2009

    tried this last night and the cream has separated from the egg mix?? Not sure why as I have followed recipe exactly. Any ideas? I am trying to salvage by mixing it and placing it back in freexer!

    • jackicam
      March 2010

      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

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