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Raspberry, pistachio and elderflower semifreddo

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  • Vegetarian
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Gluten free
  • Egg free

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.

  • Serves12
  • Prep time15 minutes, + 6 hours freezing time
Raspberry, pistachio and elderflower semifreddo


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. Step 3

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

    Serve with chopped pistachios

Nutrition Information

Per Serve

Energy: 1131kJ/271 Cals (13%)

Protein: 3g (6%)

Fat: 24g (34%)

Sat fat: 14g (58%)

Carb: 9g (3%)

Sugar: 8g (9%)

Fibre: 2g (7%)

Sodium: 18mg (1%)

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