Impress guests with this simply delicious dessert perfect for summer! An authentic Italian delight, made extra creamy with our luxurious Double Cream.
*This recipe requires overnight refrigeration
| 500g | Double Cream |
| 1 | egg |
| 4 | egg yolks |
| 1/3 cup | honey |
| 2 punnets | fresh raspberries |
| 45g | pistachios |
| 1 | Line a 1-litre loaf tin with plastic wrap. Whisk the egg, egg yolks and honey in a bowl over a saucepan of gently simmering water until the mixture is pale and thick. This should take about 5 minutes, then leave to cool. |
| 2 | Lightly whip the double cream, using caution not to overwhip as cream can become hard. Next, gently fold into the egg mixture, along with the raspberries and pistachios (reserving some of each to scatter on top when you serve). |
| 3 | Pour into the tin, cover fully with plastic wrap and freeze for 3 hours or overnight. |
| 4 | Serve with the extra raspberries, pistachios, and a sprinkle of icing sugar. La Casa Del Formaggio Double Cream. |
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