Thanh paid me some lovely compliments and this is my way of saying "thanks".This is what we are making...
This is what you need plus...
One cup of whipped cream...
Lets get started...
This is what you need plus...
One cup of whipped cream...Lets get started...6 egg yolks
3 tablespoons honey
3 tablespoons honey
1 cup whipped cream
2 teaspoons rosewater
200 gm raspberries (more to serve and garnish)
3 tablespoons shelled pistachio nuts, chopped
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.
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.
This can easily be made the day before a dinner party leaving you free to enjoy the meal knowing dessert is done.
It is a very simple dessert to make and has good "wow" factor. You could do these in individual ramekin or dariole moulds lining them in cling wrap. You could change this to honey and walnut, also all the glace fruits look like jewels on slicing and also have good "wow" factor. Use your imagination and give this a go...
P.S. the 6 egg whites can now be used to make a pavlova. Pavlova can be stored in an airtight container for a couple of weeks. If it crushes over the time you have it store, just make Eton mess, which is pavlova crushed and whipped cream and fruit on top. As a final layer I put toasted slivered almonds for a crunchy texture.
If anyone has a request for a recipe, please let me know and I will do my best to post it...
Vida x
31 comments:
Wow indeed! I hope Thanh's gonna share this one around!!! I love the look of the green and pink popping out of the slices, and I love the flavour of pistachios and rosewater so I am definitely bookmarking this one...
Cindy, I did post it for Thanh but EVERYONE is welcome obviously!!! I am glad you like it... I am starting to feel more confident with the blogging stuff... I will post a vego recipe for you one day too. I can work through a recipe for every friend I have (that won't take long will it??) Vida x
This dessert has "Christmas Day" in Australia all over it. Thanks for the idea. Looks absolutely lovely. X
Wow factor indeed! And so easy. One will be made over here in London to brighten up the chilly autumn we're having
Paul, you are welcome, I am so pleased you like it!!! Vida x
Anthony, wow indeed, look at me transending the world with my sweets!! My motto is "let there be cake" and I want to share it with the world!! Enjoy!! Vida x
What's nice dessert Vida!!. Well I prefer talk at your blog because at mine, many people know me and my family.
Well is Marìa Esperanza, you know she have 13 and is living a so difficult time, rebel and doesn`t want to study etc.etc. Is these groups Gotic (you know) and Im so worry about her. Only listen music and stay hours at PC. I know maybe is a time but we always suffer for the childs didn't?? Thanks for worry.Maybe later I mail you and talk how is her, today was to a concert with others girls.Thanks dear. Muchos cariños. xxxGloria Is good know you are a good friend I know.
Gloria, I hope the "gothic" phase passes quickly... I have three teenage girls and I know what it is like... we go through good and bad with the girls... we can talk on the email privately... I send you my love dear friend... Vida x x x
Vida, thanks heaps for the recipe. Cindy, I'll allow you to cook MY gift recipe as well hahahaha.
I am going to make this dessert this week for our regular Friday cake thing at work.
I'm sure it will be good as I love pistachios, raspberries and rosewater, mmmmmm.
Thanh, just remember to let it thaw out a little as the raspberries can be quite frozen and hard, or crush them a little before stirring through. Good weather for this kind of thing too... Vida x x x
You're right, that looks so divine and easy to make as well, my kinda recipe...with a bonus pav. Hooray!
Neil, it's a win/win situation isn't it!?!?!?! Check out the pav I plan to make curtesy of Steven Wallis - www.theurbanfoodie.blogspot.com, his pavlova is sureal... He won the Masterchef contest in England and is friends with another great blogger www.hannanscountrykitchen.blogspot.com - two dear "cyber" friends... Vida x x x
Vida, firstly thanks for the tip.
Secondly, I know believe you about being at the computer all day. Your reply to my comment was so quick, either by chance or you check your emails quite regularly. Or you're like Cindy and have pop up messages on Messenger.
Anyway, I'm going to buy the ingredients after work and making one tonight first to try it out, I'll let you know how it goes.
Vida, I believe you (he says with a sarcastic tone).
I can't believe you posted your mobile number on the web. You have much to learn about internet security my young padawan (it's a geeky reference, you might need to google it to know what I'm joking about). I'm iffy about posting my real email even. I always use my blog email or some other one for just junk stuff.
You should delete your number for your own safety. There's a lot of strange people in cyberspace. I've jotted down your number already. I promise not to stalk you......much.
Thanh, I shall start wearing my L plate... how long before I get my P... just a babe in the woods, I am... Vida x x x
Oh my that looks delish!
Thanks Duncan, see how nice it is when people share and without making people wait until December, mid December at that???? Vida x x x
That does look really good and sounds simple. i will have to try it one day. I always thought semifreddo was quite a difficult thing to make but this seems simple enough for me to try, and you explain things so well.
Cheers, Jon!
Joh, thank you... I think it's totally easy and no ice cream machine!!! We have had the weather for it too, though not tonight!! Vida x
Absolutely gorgeous Vida. It's the prettiest dessert I've seen in ages. I absolutely love the colours. So lovely!
More quiet now,I want to tell you again this dessert looks beautiful Vida!!!!xxx Gloria
Truffle, thanks. The eggs are from a farm near Daylesford and the yolks were almost orange, even after beating for ten minutes they still had strong colour.
Gloria, I am very happy things have settled down. Please email me if you ever need to talk. Vida x
Hey Vida!!!
Caught up with Thanh last night and he mentioned that you might be conducting a wee tour of majikal bakeries in the NP area soon.
Can I put my hand up to join you??
I'd love to catch up!
Purple Goddess, well now that there is the three of us, sure, why not, let's go for it!!! Vida x
Vida, I've just made the semifreddo and it is setting in the fridge as I type.
I did notice one glaring omission from your post. You never say when to add the rose water. However, being the master chef that I am, I assume you add it to the mixed up egg, honey and whipped cream.
I licked the bowl and it tastes so good, and that's without the nuts and berries in it yet. Mmmmm, can't wait till it's all ready tomorrow.
Oh my delicious! I am going to make this wonder!
Thanh, I am so please you liked it, sorry about the rosewater, I think I added it to the cream. I am not much at following recipes, I tend to fly by the seat of my pants and hope... Vida
Corey, (Tongue in Cheek), hello and welcome!! I am glad you will make this, that is quite a compliment since you live in a country that has the greatest desserts the world has to offer and the best bread... do I sound jealous because I REALLY am!!! Vida x x x
That is now on my to do list. I am sure it is gonna be delicious.
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