Raspberry-Pistachio Semifreddo with Rose Water
Baking and Desserts • Italian
Description
Raspberry-Pistachio Semifreddo with Rose Water
Ingredients
- Egg white 6 pieces
- Honey 3 tablespoons
- Cream (40%) 10 fl oz
- Rose water 2 teaspoons
- Raspberry leaves 5 oz
- Chopped almonds 3 tablespoons
Step-by-Step Guide
Step 1
Whip the egg yolks with honey for 10 minutes, or until the mixture doubles in volume. Mix with whipped cream and rose water.
Step 2
Pour the mixture into a container lined with plastic wrap and place in the freezer for 1–2 hours until partially frozen. Remove from the freezer and stir in the raspberries and pistachios. Cover with plastic wrap and return to the freezer until fully frozen.
Step 3
Before serving, to soften, leave in the refrigerator for 20 minutes. Remove from the container, slice, and serve with a few raspberries.
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