375g | Double Cream |
100g | caster sugar |
1 tbsp | vanilla extract |
6 | eggs |
125g | pistachios (deshelled) |
250g | raspberries |
1 | Spray a loaf tin with oil and line the tin with baking paper. |
2 | Toast pistachios until crispy in the oven and let it cool. |
3 | Whip Double Cream with the vanilla extract and one tablespoon of sugar. |
4 |
Whisk 2 eggs and 4 egg yolks with remaining caster sugar in a heatproof bowl until pale. Place bowl on top of a saucepan of simmering hot water and keep whisking. Mix using either a whisk or an electric mixer until mixture turns thick and pale in colour after approximately 4-5 minutes. Remove from the heat and keep whisking for another 5 minutes until cool. |
5 |
Combine egg mixture carefully with whipped Double Cream. Fold in chopped nuts and whole raspberries carefully. Pour into the loaf tin and place in the freezer for at least 6 hours or preferably overnight. |
6 | Remove from the freezer 5 minutes before serving. |