Pistachio, raspberry & rosewater semifreddo #taste.

This is a gorgeous dessert for a summer lunch…Adulterated from Taste.
Easy to whip up because there is no baking. Just mix it all up and whack in the fridge.
Delicious !

You need for 8 fashionista:
1 tablespoon rosewater
1/3 cup caster sugar
4 egg yolks
2 eggs
3/4 cups thickened cream, whipped
2/3 cup pistachio nut kernels, roasted, roughly chopped or almonds.
300g fresh or frozen raspberries or any berries you have

•    Slip into Pippa Holt Kaftan
•    Pull on Jil Sander Birkenstocks
•    Gulp down Champagne.
•    Do a RAT test.
•    Moisterise a 6cm-deep, 19cm x 9cm (base) loaf pan.
•    Line with baking paper, allowing a 5cm overhang on both long ends. Like your muffin top after Christmas holidays.
•    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 as your thighs and creamy as a Celine dress.
•    Remove from heat. That’s the eggs not the Celine dress.
•    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 raspberries. Save the rest for accessorizing later.
•    Pour mixture into prepared pan.
•    Cover and freeze overnight or until firm as your butt will be in the new year.
•    Stand at room temperature for 5 minutes before turning out onto a plate.
•    Accessorize with remaining raspberries.
•    Serve !