#Recipe – Coconut Rose Semifreddo


See on Scoop.itMarcello’s Kitchen

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ROSE COCONUT SEMIFREDDO

1 1/2 cup cold heavy whipping cream (35%)
1/4 cup rose syrup (see above)
1 cup fresh chemical-free rose petals6 egg yolks
1/2 cup sugar
1 cup coconut cream (skim the top of a 13.5 oz / 400 ml can of full-fat coconut milk)
3/4 cup unsulfured, unsweetened coconut
Crispy topping (optional)
1/2 cup roughly chopped pistachios
1/2 cup unsulfured, unsweetened coconut
2 tbsp butter
2 tbsp honey
See instructions on kitchenvignettes.blogspot.ca