A newly acquired blogger friend, Vida, had posted a recipe for semifreddo just for me after she read how I loved eating it. This recipe is good because it doesn't require an ice cream machine, of which I don't have and don't plan on buying.
The semifreddo is actually a Pistachio and Raspberry Semifreddo, but obviously it can be adapted and you can add anything you like.
So what's my verdict. Well, I love the semifreddo part. It's so smooth and deliciously rich. It's also very easy to make. I think the combination of pistachio and raspberries is quite good. I made the fatal mistake of thinking more is better and added way too much raspberries. This made some parts really sour and also hard as ice. The water content in the raspberries turn into ice and it's not nice at all. In future, I'm going to make this with pistachios and maybe dried figs. The honey flavour and rose water should go great with the figs.
This dessert is definitely one I will make again. It's very easy and you can make any flavours you like and serve with a million things. Serve with boiled fruit, a biscotti, fresh fruits, cakes, anything bascially. Thanks Vida for the recipe. I love it.
Pistachio, Rasberry and Rosewater Semifreddo
6 egg yolks
3 tablespoons honey
1 cup whipped cream
2 teaspoons rosewater
200 gm raspberries
3 tablespoons shelled pistachio nuts, chopped
Any other combination of flavours can be used instead of the raspberries and pistachios.
Beat the egg yolks and honey together with an electric mixer for about 10 minutes or until thick, pale, creamy and doubled in volume. Lightly fold in the whipped cream and rosewater.
Line the base and sides of a 1 litre loaf tin with plastic wrap, leaving the sides overlapping so you can use it cover and also lift the semifreddo out.
Freeze for 1-2 hours, or until partially frozen, then remove from freezer and stir through the raspberries and pistachios. Recover with the plastic wrap and return to the freezer until completely frozen.
Before serving leave it to soften in the fridge for about 15 or 20 minutes. Slice and serve with extra raspberries.