Raspberry and Pistachio Semifreddo
8 grams of carbs per serve fresh raspberries + pistachio nuts + sugar of choice + rose water + cream + eggs + egg yolks A semi-frozen delight. Ensure the eggs are at room temperature. We used a 1cm long x cm wide (base) x 6cm deep loaf pan.
- 300 g raspberries fresh
- 40 g pistachio nuts
- 1/4 cup sugar substitute of choice or xylitol (55g
- 1 tablespoon 20ml rose water
- 1 3/4 cups 430ml cream, thickened, regular fat
- 2 eggs
- 4 egg yolks
Grease and line the loaf pan with cling wrap or baking paper. Allow a generous overhang to help remove the log.
Roughly chop the pistachios and lightly dry roast them in a pan.
Place the eggs, egg yolks and sugar substitute in a heatproof bowl over a saucepan of boiling water, making sure that the bowl does not touch the water.
Immediately reduce to a simmer and whisk the egg mixture for about 5 minutes or until it is of a light custard consistency and can form a figure 8 on the surface.
Remove from the heat and continue whisking until it cools. Set aside with a cover of cling film on the surface to prevent a skin forming.
Whip the cream and gently fold into the custard mixture with the pistachios, rose water and half of the raspberries.
Pour the mixture into the prepared loaf pan, cover and freeze overnight or until it is firm.
Remove from the freezer and allow to stand for at least 5 minutes before turning onto a serving plate.
Top with the remaining raspberries.
total fat 26.5g
saturated fat 14.5g
dietary fibre 5.1g
vitamin C 20.4mg
total vitamin A equivalents 323.2µg