Dessert

Rose & Pistachio Semifreddo with Burnt Honey Brittle

Name: Rose & Pistachio Semifreddo with Burnt Honey Brittle
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6 servings
Ingredients: For the rose cream: 250ml heavy cream, cold; 3 tbsp icing sugar; 1 tbsp rose water; 2 egg whites, at room temperature; ¼ tsp ground cardamom; pinch sea salt; For the pistachio mousse: 150ml heavy cream, cold; 80g shelled roasted pistachios, finely ground; 2 tbsp honey; ½ tsp vanilla extract; 2 egg whites, at room temperature; 1 tbsp icing sugar; For the brittle: 100g honey; 30g unsalted butter; ½ tsp fleur de sel; For serving: 2 tbsp shelled pistachios, finely chopped

A frozen confection that demands technique but rewards confidence: layers of aerated rose cream and pistachio mousse, frozen into a silky-textured cake and sliced to reveal marbling. Topped with shards of burnt honey brittle and a whisper of ground pistachios.

164cal 5gprotein 15gcarbs 10gfat 20min prep 12min cook 6serves

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