Raspberry and Turkish delight semifreddo recipe
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Raspberry and Turkish delight semifreddo Recipe. Enjoy tasty Middle Eastern desserts and learn how to make Raspberry and Turkish delight semifreddo.
Ingredients (serves 6)
3/4 cup (185ml) thickened cream
1/3 cup (70g) caster sugar
2 tsp rosewater
1/4 cup (40g) pistachios, thinly sliced
1/4 cup (40g) toasted slivered almonds
100g Turkish delight, coarsely chopped
1 cup (125g) fresh or frozen raspberries
Persian fairy floss (pashmak - see note), to serve
Dried rose petals (see note), to serve
1. Line an 8 x 30cm bar pan with plastic wrap, allowing sides to overhang. Use an electric mixer to whisk cream in a bowl until soft peaks form. Use an electric hand mixer to whisk eggs and sugar in a heatproof bowl until pale and fluffy. Place bowl over a saucepan of simmering water and continue whisking for 5 minutes or until thick and pale. Remove from heat and whisk until cool.
2. Add one-third of cream to egg mixture and gently fold to loosen. Gently fold in remaining cream and rosewater until just combined. Add pistachios, almonds, Turkish delight and raspberries and gently fold to combine. Pour into prepared pan. Cover with plastic wrap and freeze for 6 hours or until firm.
3. Turn out, using the plastic wrap as a guide, on to a serving platter. Set aside for 5 minutes to soften slightly. Top with fairy floss and sprinkle with rose petals. Cut into slices to serve.
Persian fairy floss is available in flavours such as rose, vanilla and pistachio, from specialty food stores.
Dried roses are available from specialty food stores and delicatessens.
Notebook: - March 2007, Page 93
Recipe by Sarah Hobbs
More Dessert Recipes:
Mixed-Nut Honey Baklava
Pistachio & cardamom baklava
More Lebanese Sweets Recipes
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