Pistachio and rose ice cream cake
- December 2018
- Serves 6-8 (with leftovers)
- Hands-on time 50 min, oven time 20-25 min, plus freezing
A magnificent serve-from-the-freezer dessert that you can make ahead of your dinner party. All you have to do is remove the showstopper from the freezer 10 minutes before serving.
- 25.8g (15.7g saturated)
- 56.3g (48.5g sugars)
For 8 servings
Buy crystallised rose petals from souschef.co.uk or use slivers of roasted, chopped, unsalted pistachios instead.
Complete the recipe to the end of step 4 up to 3 days ahead and keep frozen. Cover with chocolate on Christmas morning (if you do this too far ahead the chocolate will develop a whitish bloom).
Leftover cake will keep in the freezer for up to 1 week.
A chilled, sweet moscatel de valencia is a treat with the ice cream cake.
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