Recipes

Raspberry and Pistachio Semifreddo

Details

6 serves
30 minutes

Notes

Our luxurious Double Cream is what makes this raspberry and pistachio Semifreddo the ultimate dessert for entertaining!

* Requires overnight freezing for best results

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Ingredients

375g Double Cream
100g caster sugar
1 tbsp vanilla extract
6 eggs
125g pistachios (deshelled)
250g raspberries

Preparation

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.

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