Raspberry, pistachio and elderflower semifreddo

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.



Note: + 6 hours freezing time



  • 400g crème fraîche or sour cream
  • 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



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.


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.


Turn semifreddo onto a serving plate. Top with watermelon mixture and drizzle with some of the syrup. 

Serve with chopped pistachios

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.