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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Greek yoghurt, Honey and Pistachio Semi Freddo Recipe

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This recipe for Greek yoghurt, Honey and Pistachio Semi Freddo is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
400 g thick, full fat greek yoghurt
6 tbsp liquid honey
Zest of 1 large orange
200 ml double cream
60 g shelled, unsalted pistachios, finely chopped
Directions:
Directions:
1. Line 1 lb loaf tine with cling film.
2. Put the greek yoghurt into a large mixing bowl and whist in the honey and orange zest
3. Whisk the cream to soft peaks and carefully fold it into the yoghurt mixture. Fold in 3/4 of pistachios, then our the mixture into the prepared tin and wrap the top in cling film before freezing for lat least 6 hours, or till set firm.
4. To serve the semi freddo, remove from freezer 10 minutes before it is needed, run sides of the tin carefully under a hot tape to looser dessert, taking care not to splash the content.
5. Invert it into a serving plate and slide to serve, sprinkle the reserved pistachios.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes + chilling time

 

 

 

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