The delicate flavours in this raspberry, pistachio and elderflower semifreddo make it the ultimate frozen dessert. Top it with chopped pistachio and fruit to finish.
Serves1212
Prep time15 mins15 minutes, + 6 hours freezing time
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Method
Step 1
Grease a 9.5cm x 19.5cm (base measurement) loaf pan. Line the base and sides with plastic wrap, allowing the sides to overhang. Use an electric mixer to whisk crème fraîche or sour cream, cream and icing sugar in a large bowl until soft peaks form. Fold the pistachio and half the raspberries into cream mixture. Pour into the prepared pan and smooth the surface. Freeze for 6 hours or overnight or until firm.
Step 2
Meanwhile, use a melon baller to scoop balls from the watermelon. Place in a bowl with the cordial, thyme and remaining raspberries. Cover and place in the fridge to chill.
Step 3
Turn semifreddo onto a serving plate. Top with watermelon mixture and drizzle with some of the syrup.
Serve with chopped pistachios
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute crème fraîche for sour cream.
Prep time15 mins15 minutes, + 6 hours freezing time
+ 6 hours freezing time
Ingredients
400g crème fraîche
300ml Coles Thickened Cream
1/4 cup (40g) icing sugar mixture
80g pistachios, chopped
250g raspberries
200g watermelon
1/4 cup (60ml) elderflower cordial
4 lemon thyme sprigs
Description
The delicate flavours in this raspberry, pistachio and elderflower semifreddo make it the ultimate frozen dessert. Top it with chopped pistachio and fruit to finish.
Method
Step 1
Grease a 9.5cm x 19.5cm (base measurement) loaf pan. Line the base and sides with plastic wrap, allowing the sides to overhang. Use an electric mixer to whisk crème fraîche or sour cream, cream and icing sugar in a large bowl until soft peaks form. Fold the pistachio and half the raspberries into cream mixture. Pour into the prepared pan and smooth the surface. Freeze for 6 hours or overnight or until firm.
Step 2
Meanwhile, use a melon baller to scoop balls from the watermelon. Place in a bowl with the cordial, thyme and remaining raspberries. Cover and place in the fridge to chill.
Step 3
Turn semifreddo onto a serving plate. Top with watermelon mixture and drizzle with some of the syrup.
