Often presented as a sliceable loaf, we’ve switched things up to serve this beautiful semi freddo in scoops. Drizzle over a little chocolate sauce before tucking in, if you fancy.
If you want to slice, line the tin with a double layer of clingfilm before filling to make it easier to remove from the tin.
Pregnant women, infants and the elderly are advised to eat raw eggs only if they have the British lion stamp.
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Yields:
10 serving(s)
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
Cal/Serv:
259
Ingredients
400g
raspberries
75g
caster sugar
3 medium British Lion stamped eggs*, separated
300ml
double cream
1tsp.
vanilla bean paste
75g
pistachio kernels, roughly chopped
Directions
Step 1Put a 900g loaf tin in the freezer to chill. Put 300g of the raspberries in a pan and cook over low heat until they are starting to burst. Press through a fine sieve into a bowl (discard seeds). Set aside to cool.
Step 2Using a handheld electric whisk, beat the sugar and egg yolks in large bowl for 5min, until thick and pale. In a separate bowl and using clean beaters, whisk the egg whites until they hold stiff peaks. In a third bowl, whisk the cream and vanilla until mixture holds soft peaks.
Step 3Using a large metal spoon, fold the cream into the yolk mixture, followed by the egg whites, being careful not to knock too much air out.
Step 4Spoon 1/2 the mixture into the chilled loaf tin and ripple through 1/2 the raspberry purée and sprinkle over half the pistachios. Repeat with the remaining cream mixture, raspberry purée and pistachios. Sprinkle the remaining 100g raspberries on top. Cover with foil or clingfilm and freeze for at least 5hr, ideally overnight, until set firm.
Step 5To serve, allow to soften at room temperature for 15min before serving in scoops.
Get ahead: Make and freeze up to 1 week in ahead. Complete recipe to serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
