Rose and Pistachio Semifreddo 

Semifreddo is an Italian dessert that translates to “half cold” in English. It is a type of semi-frozen dessert that combines the creaminess of ice cream with the light, airy texture of mousse. Unlike traditional ice cream, semifreddo doesn’t require an ice cream maker, making it simpler to prepare at home. It is a versatile dessert that can be adapted to suit various tastes and occasions, making it a favourite among dessert enthusiasts. Its light and creamy texture combined with a burst of flavor makes it an excellent choice for a refreshing treat. My version is a Rose and Pistachio flavour. Do try it 🙂

Rose & Pista Semifreddo (Icecream in a loaf tin)

2.5 tsp rose water

1 large egg

3 large egg yolks

1 tsp vanilla extract

2/3 cup (150gm) caster sugar

1and 2/3 cups (4ooml) whipping cream

1/2 cup toasted skinless Pistachios, roughly chopped

Double line a 1.5-litre capacity loaf tin with cling film. 

Place the egg, egg yolks, vanilla extract and sugar in a heatproof bowl and set it over a saucepan of simmering water. Using a hand-held electric whisk, beat for about 8 minutes until the mixture is thick and pale. Remove from the heat and set aside.

Whip the double cream with the rosewater until it is stiff in a separate large bowl. Fold in the pale egg mixture until combined. Add the chopped pistachios and fold it in.

Pour the mix into the prepared loaf tin. Cover with cling film and place in the freezer to set for ateast 6 hours. To serve, turn the semifreddo out onto a serving platter and carefully remove the clingfilm. Sprinkle it with the sliced pistachios, and drizzle some pistachio/rose syrup. Add some hulled and sliced strawberry /raspberry or dried rose petals and serve in generous slices.