A delicious pistachio and raspberry dessert ideal for summer entertaining, it takes no time to prepare — and you can replace the nuts and berries with chopped chocolate or honeycomb as you wish.
Ingredients
- 600ml fresh cream
- 300ml condensed milk
- ½ cup shelled and chopped pistachios
- 1 teaspoon rose water
- ½ –¾ cup fresh raspberries
- extra raspberries, chopped nuts,
- dried rose petals, fairy floss to garnish
Serves 6
Method
In a bowl, whisk the cream until it starts to thicken, then slowly add the condensed milk. Stir in the chopped pistachios and rose water and whisk a little more, taking care not to overmix.
Fold through the berries, then pour into the desired container and decorate with the reserved berries, nuts and rose petals.
Freeze overnight for best results, but you can get away with 4–6 hours if you need to serve it sooner.
Garnish with fairy floss just before serving if desired.
Saffron Swirls & Cardamom Dust by Ashia Ismail-Singer
RRP$49.99, Bateman Books
