Cranberry Pistachio Semifreddo

 

This week was my mum’s birthday.  And to celebrate, I decided to make her a cake.  But not just any cake.  A cake that would use up stuff in my fridge that I had decided I wanted to clean out.  Yeah, that’s the kind of daughter I am … always thinking of my mum and always trying to kill two birds with one stone.

 

So I spent probably a good half hour scouring the internet for a recipe to use up eggs, cranberries and white chocolate which led me to this great blog and cranberry pistachio semifreddo recipe on The Fifi Report.  I’m known to not be the kind of person who follows dessert recipes all that well.  Firstly because I can’t stand having to wash up all those bowls and utensils and secondly because I have better things to do than to spend time on getting my mls, cups and ounces absolutely right.  Things like buying more shoes or handbags or jeans….

 

But I digress, back to the recipe and my mum’s birthday cake.  So as I was saying I wouldn’t normally go to all the trouble of making a cake, especially if it requires too much effort, but this recipe is really quite simple to follow and I did follow ALL the instructions.  I felt it was necessary.  I am quite convinced that if I didn’t put on my missoni kaftan, have a sip of my french champagne and grapefruit cocktail and lick the bowl when instructed to do so, that my semifreddo wouldn’t have turned out as creamy and delicious as it did.  Seriously, trust me on that.

 

 

So to start off, the ingredients you’ll need for this recipe are:

 

3 eggs

2 egg yolks

1 teaspoon of vanilla essence

a pinch of nutmeg

1 3/4 cup of cream

3/4 cup of chopped, dried cranberries

1/4 cup of chopped pistachios

White chocolate and vegetable oil (optional. I used the white chocolate bits in the semifreddo to add some more crunch and sweetness)

For the steps to make this delicious dessert, click here and scroll down to the food section.

 

 

 

 

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