Raspberry-pistachio semifreddo with rose water
4 servings
130 minutes
Raspberry-pistachio semifreddo with rose water is an elegant dessert of Italian cuisine that combines a delicate texture and refined aroma. Its roots trace back to the traditions of Italian semifreddo, where the creamy base gains airiness from whipped eggs. The flavor of this treat is a harmonious blend of honey sweetness, raspberry freshness, and crunchy pistachio zest, while rose water adds Eastern notes of sophistication. Semifreddo is served slightly softened to reveal its creamy tenderness. This dessert is perfect for summer evenings and festive occasions, bringing romance and refinement to any gathering.
1
Whisk the egg yolks with honey for 10 minutes, or until the mixture doubles in size. Mix with whipped cream and rose water.
- Egg yolk: 6 pieces
- Honey: 3 tablespoons
- Double cream 40% fat: 250 ml
- Rose water: 2 teaspoons
2
Place the mixture in a container lined with film and put it in the freezer for 1-2 hours until partially frozen. Remove from the freezer and mix with raspberries and pistachios. Cover with plastic wrap and return to the freezer until fully frozen.
- Raspberry: 200 g
- Chopped pistachios: 3 tablespoons
3
Before serving, to soften, leave in the refrigerator for 20 minutes. Remove from the container, slice, and serve with a few raspberries.
- Raspberry: 200 g
