Dessert
Raspberry, Pistachio, Rose and Cardamom Semifreddo
Literally translated to semi-frozen, this semifreddo is a super easy ice cream alternative that will freshen up the dinner table.
Method
- With a fork, mash two thirds of the raspberries with the caster sugar. Then mix the pistachios and rose petals
- Separate the eggs. With an electric whisk, whisk the egg whites until stiff. Then, separately, whisk the egg yolks until thick and leaving trails. Finally, whisk the double cream until thick and stiff.
- Fold all 3 together gently with a metal spoon. Once combined, add the raspberry mixture and mix gently.
- You can freeze in any freezable container you like - we used rubber muffin trays, which work great as you can pop them out easily once frozen - but you can also use loaf tins, or just a baking tray. If you use either of these, be sure to line with greaseproof paper. Before freezing, tightly wrap the container with clingfilm. Freeze overnight.
- When ready to eat, move it from the freezer to the fridge for an hour.
- Remove the seeds from the cardamom pods, and grind into a powder using a pestle and mortar. Sprinkle over the top of the semifreddo.
- Serve with some more pistachio, raspberries and rose petals on top. Enjoy!
