I hope you had a lovely Valentine’s Day weekend. Are you tired of roses yet because I have some more coming up for you? No, not a Valentine’s Day hangover! I think I may be a bit old for that. This is just love.. plain and simple love for you guys, in edible form. Well, if you follow me on Instagram you might have seen these photos way back in January. I had so many treats to share with you that I had to hold on to this one. Which is a good in a way because while the weather in the southern hemisphere is still warm, my friends in the northern hemisphere are going to experience warmer temperatures soon. And this is a recipe worth making. It tastes beautiful and looks impressive!
I have had so much fun this summer making frozen delights without my ice cream maker that I doubt if it is going to see the light of the day at all. A semifreddo is a frozen Italian dessert much like an ice cream but the texture is richer and creamier like a mousse. It’s like eating a slab of frozen mousse. The base of this dessert is made of eggs and cream, much like a mousse. Since it takes up flavors really well, you can experiment with and have fun with many different combinations. But here’s my favorite bit, you do not need an ice cream machine!
Pistachios and rose water are like a super hit pair from my childhood. With the addition of blackberries, there is slight tartness and bite to the creamy semifreddo. You can also replace the blackberries with strawberries or raspberries with similar results.
You can serve the semifreddo in slices.
Or scoop it up like ice cream.
Blackberry, Pistachio And Rose Semifreddo (adapted with variation from here)
Serves 10
2 eggs
4 egg yolks
1/3 cup caster sugar
1 3/4 cups thickened cream, whipped
1/2 cup pistachio nuts skinned, roasted
1 tablespoon rosewater (or 1 tsp rose essence
250 g fresh blackberries
Rosebuds, to serve (optional)
Line a 6 cm-deep, 25 cm x 15 cm (base) loaf pan with plastic wrap/cling film, allowing a 5 cm overhang on both long ends.
Place eggs, egg yolks and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat. Whisk for 4 to 5 minutes or until thick and creamy. Remove from heat. Whisk for 4 to 5 minutes or until cool.
Transfer mixture to a large bowl. Gently fold in cream, pistachio, rosewater and two-thirds of the blackberries. Pour mixture into prepared pan. Cover and freeze overnight or until firm.
Stand at room temperature for 5 minutes before turning out onto a plate. Top with remaining blackberries and rosebuds (if using)
Your styling is impeccable.
Hey, can never get too used to bored of rose. This is so so stunning my dear. Loving the combo and those blackberries, I don’t think we can find better ones. Gorgeous.
Hope you had a great Valentines weekend.
Thank you lovely Ash. As always, so sweet. Love!
I could never be sick of roses. This recipe is so lovely! And your shots are gorgeous.
Roses from me to you, my dear. Thank you!
As easy as semifreddo sounds to make, it always seems special and “fancy” to me for some reason. I have never had! I am hanging my head right now… Your version is certainly special and I’ll never get tired of flowers of any kind so keep it up!
I hope you try it Monica. You are going to be addicted, I think. Thanks lovely!
This semifreddo is truly stunning. I love baking with roses so keep those recipes coming!
True Rochelle! Baking with roses is always a pleasure. All those roses for you my dear:-)
In slices or in scoops, we’re not saying no to this gorgeous semifreddo. Love the styling. Sure enough, the taste is explosive 😉
Julie & Alesah
Gourmet Getaways xx
Glad you like it Julie and Alesah! Thanks so much!
Now this is hands down one of the best semifreddo’s I have seen.. and I love the flavour combinations. Pinned!
Thank you Thalia! That is such a lovely thing to say:-) Hugs!
I could never get tired of roses or frozen, beautiful treats! Your semifreddo looks seriously delicious! A stunning must make! Thanks for sharing♡
Totally agree Cheyanne! Thank you so much, my friend:-)
Wow this looks ridiculously delicious. I LOVE blackberries and pistachios (I actually just posted two separate recipes with those ingredients but now I want to know what they are like together!)
Absolutely gorgeous photography!
Thank you so much Andrea! Seriously, blackberries and pistachios are magical. Can’t wait to check out what you’ve created. I bet they are amazing!
If the injury is not severe, the recovery should be fast.
“Frozen” immobile toe and ankle joints gain mobility.