Picture: Ian Munro/The West Australian

  • Makes: medium-size terrine tin *

_Semifreddo _


  • 3 eggs, plus 2 egg yolks *

  • 1/2 vanilla bean, seeds only *

  • 240g caster sugar *

  • 550ml pouring cream, whipped to stiff peaks *

  • _Turkish delight flavour _ *

  • 4 pieces Turkish Delight, diced small *

  • 1 1/2 tbsp rosewater *

  • 40g pistachios, roughly chopped *

  • _Chocolate flavour _ *

  • 150g good-quality dark chocolate, melted, cooled *

  • _Serving _ *

  • Persian fairy floss *

  • 2 pieces Turkish delight, diced small *

Line terrine tin with three to four layers of cling wrap, smoothing down the sides and set aside. In a clean bowl over a pot of simmering water beat together eggs, vanilla and sugar using electric beaters until pale and thick (8-12 minutes). Remove from heat and allow to cool. Once cooled, fold in cream. Divide mix in half. Put half in fridge for later. In other half fold in all ingredients from Turkish delight flavour. Pour into ice-cream machine and churn until firm (about 40 minutes). Scoop into tin, evenly spreading over base, pop into freezer. Remove second half of semifreddo from fridge, fold in melted chocolate. Pour into ice-cream machine and churn until firm, about 40 minutes. Scoop into tin over Turkish delight semifreddo, spreading evenly. Pop back into freezer until serving. To serve, cut terrine into 2cm thick slices, top with fairy floss and diced Turkish delight.

The West Australian

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