RASPBERRY ROSE SEMIFREDDO WITH PISTACHIO PRALINE CRUMB
Recipe
Summer time is entertaining time. A chilled dessert like semi freddo is easy to prepare ahead and there’s no need for an ice-cream machine. It’s both flavourful and colourful with red seasonal berries, a hint of rose water and anise from fennel seeds and flecks of green from pistachios. It makes for a wonderful centre piece, or simply scoop for more relaxed serving and eating.
Serve 10-12
Line the base and sides of a 25x8cm log tin (about 1.5litre capacity) with baking paper with overhang (this will help lift out when set). Make space in the freezer for the tin to sit flat. Chill serving plate.
In a small bowl, crush 125g raspberries, rose water and a tablespoon of the caster sugar with the back of a fork. Set aside.
Place the eggs, yolk, remaining sugar and vanilla in a large heatproof bowl over a saucepan of simmering water over a low heat, making sure the base of the bowl is not touching the water. Using an electric hand-held mixer whisk continuously until pale, thick and doubled in volume, for about 8 minutes. To test the mixture, lift the beaters and make a figure of eight, it should form a ribbon like trail and hold for a few seconds. Remove from the heat and continue to whisk for 5 minutes until the mixture cools and is tripled in volume.
In a separate bowl whisk the cream for a minute, then add the creme fraiche and continue to whisk until soft peaks form.
Gently fold the cream into the egg mixture, then fold through the crushed raspberries. Spoon a third of the mixture into the prepared tin and evenly scatter over a layer of 60g (about 1/3 cup) of raspberries, then repeat with another third of semifreddo mixture and another 60g of raspberries and cover with last third of the semifreddo mixture. Cover and freeze for six hours to overnight, or until set.
To make the praline, line a baking tray with baking paper. Spread pistachios in a single layer into roughly a 20cm circle and scatter over ½ teaspoon fennel seeds. Place the sugar and ¼ cup (60ml) of water in a small saucepan over a low heat. Stir until the sugar dissolves then stop stirring and increase heat to medium high. Cook without stirring until the mixture turns a dark golden colour, this takes about 12 minutes, watching carefully. Immediately remove from the heat and carefully pour to evenly cover the nuts. Set aside for about 30 minutes to leave to cool and harden. Break the praline into 5cm shards, then pulse in a food processor until the mixture resembles coarse breadcrumbs. Store in an airtight container until ready to use.
Wrap a hot damp tea towel around outside of tin to help loosen the semi-freddo. Pull the overhanging paper to the side edges of tin, then place the chilled serving plate over the tin and invert the plate and tin together, holding them both in place. Carefully remove the paper. Scatter over the remaining berries to garnish and sprinkle with praline. Cut into 10 to 12 slices using a knife dipped in hot water in between each cut.
Serve immediately.
Serving tips: Invert the semifreddo onto serving plate a few hours before serving. Keep the baking paper in place and store in the freezer until ready to serve. When ready, peel away the paper, then decorate with the remaining raspberries and the praline.
Alternatively, the semi freddo can also be frozen in a 1.75litre bowl. Scoop to serve, sprinkled with raspberries and praline.
Ingredients
400g fresh raspberries
1 teaspoon rose water
110g (1/2 cup) caster sugar
4 eggs
1 egg yolk
1 tsp vanilla extract
300ml thickened cream
200ml creme fraiche
Praline:
80g (1/2 cup) pistachios shelled, roasted
110g (1/2 cup) caster sugar
½ teaspoon fennel seeds (optional)
