What you’ll need…
- For the rose syrup:
- 185ml water
- 185g sugar
- Two large handfuls of rose petals*
For the semifreddo:
- 90ml cold double cream
- 45ml rose syrup
- A large handful of rose petals*
- 6 egg yolks
- 90g sugar
- 185ml coconut cream
- 150g unsweetened, desiccated coconut
*Please note: It is important to only use edible flowers which are specifically for consumption
For the crispy topping:
- A handful of roughly chopped pistachios
- A handful of desiccated coconut
- 2 tbsp butter
- 2 tbsp honey
For full instructions see Kitchen Vignettes
