Recipe: Coconut rose semifreddo

What you’ll need…

• For the rose syrup:
• 185ml water
• 185g sugar
• Two large handfuls of rose petals*

For the semifreddo:

1. 90ml cold double cream
2. 45ml rose syrup
3. A large handful of rose petals*
4. 6 egg yolks
5. 90g sugar
6. 185ml coconut cream
7. 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