Pistachio and Rosewater Semifreddo
This pistachio and rosewater semifreddo is a frozen dessert that combines the nutty flavors of pistachio and the floral notes of rosewater for a refreshing and flavorful treat. The pistachio mixture is made by roasting pistachios until golden, then chopping them and combining them with a sugar syrup flavored with rosewater. This mixture becomes the base of the semifreddo, which is made by whipping heavy cream, combining the pistachio mixture, and then freezing until firm.
The origins of semifreddo, a frozen Italian dessert, can be traced back to the Renaissance era. During this time, wealthy families in Italy would often indulge in elaborate feasts that included a variety of sweet and savory dishes. One such dish was a frozen dessert made with fruits, nuts, and spices that was served as a refreshing end to a meal. Over time, this dessert evolved into what we know today as semifreddo, a smooth and creamy frozen treat that is often flavored with nuts, fruits, or liqueurs.
Pistachio and Rosewater Semifreddo Pistachio and Rosewater Semifreddo Pistachio and Rosewater Semifreddo Pistachio and Rosewater Semifreddo
Prep time: 20 | Cook time: 20 | Serves: 6
Ingredients
  • 1 cup shelled pistachios
  • 1/2 cup sugar
  • 1/4 cup rosewater
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
  • 2 teaspoons rosewater, additional
Instructions
  1. Preheat oven to 175C/160C fan/gas 3. Spread the pistachios in a single layer on a baking sheet. Bake for 10-12 minutes or until golden, stirring occasionally.
  2. Allow the pistachios to cool, then roughly chop them.
  3. Meanwhile, in a small saucepan, combine the sugar, 1/4 cup water, and 1/4 cup rosewater. Bring to a boil over medium heat.
  4. Reduce heat to low and simmer for 5 minutes or until the syrup has thickened slightly.
  5. Remove from heat and stir in the pistachios.
  6. Allow the pistachio mixture to cool slightly.
  7. In a large bowl, whip the heavy cream until stiff peaks form.
  8. In a separate bowl, whisk together the milk, salt, and cornstarch. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 1 minute or until the mixture has thickened slightly. Remove from heat and stir in the remaining 2 teaspoons of rosewater.
Why It Works
  • Roasting the pistachios brings out their nutty flavor.
  • The sugar syrup helps to bind the pistachios together and add sweetness to the semifreddo.
  • Using heavy cream creates a rich and creamy texture.
  • Freezing the semifreddo allows it to firm up and become scoopable.