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Raspberry, pistachio and rosewater semifreddo
Serves 6-8
Preparation time
over 2 hours
Cooking time
no cooking required
Ingredients
6 free-range egg yolks3 tbsp honey250ml/9fl oz double cream, whipped2 tsp rosewater150g/5½oz fresh raspberries, plus a few extra to serve3 tbsp shelled (unsalted) pistachio nuts, chopped
Method
1. Beat the egg yolks and honey together with an electric whisk for ten minutes, or until thick, pale, creamy and doubled in volume.2. Fold in the whipped cream and rosewater until just combined.3. Line the base and two sides of a 1 litre/2 pint loaf tin with a piece of cling film, leaving the film hanging over the sides of the tin.4. Spoon the mixture into the tin, fold the cling film over the top to cover the semifreddo and freeze for 1-2 hours, or until partially frozen.5. Remove from the freezer and stir through the raspberries and pistachios. Cover with cling film and return to the freezer until completely frozen.6. To serve, leave to soften in the fridge for 20 minutes. Turn out of the tin, cut into slices and serve with a few extra raspberries.
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