Recipe Semifreddo

Starting from the Italian flower still life in sisterMAG 47, food stylist Carole Poirot developed three delicious Italian desserts. Here you can download the free recipe for the »Rose & Pistachio Semifreddo«.

Download (PDF, 3 MB)

Recipe & Photos: Carole Poirot

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Recipe: Rose & Pistachio Semifreddo

INGREDIENTS:

350 ml double (heavy) cream
2 tsp rose water
3 eggs, separated
5 g edible rose petals, plus more for decorating
100 g pistachios
70 g caster sugar

INSTRUCTIONS:

Make sure the tin (loaf tin) is cold by freezing it whilst preparing the recipe.
Put the pistachios into a plastic bag or a tea towel and bash them with a rolling pin until you have rough pieces.
Whisk the egg yolks and sugar until pale and fluffy.
Whisk the double (heavy) cream with the rose water until you have soft peaks.
In a separate bowl, whisk the egg whites to stiff peaks.
Now fold the cream into the egg yolks.
Add half of the egg whites and gently fold in.
Add the second half of the egg whites and gently fold in.
Now add the pistachios and rose petals and carefully mix in.
Transfer the mix to the cold tin.
Freeze over night.
To serve remove the whole semifreddo loaf from the tin and cut into slices.