Blackberry, rose water and pistachio freezer cake

Blackberry, rose water and pistachio freezer cake

By
From
The Art Of The Larder
Makes
500 g loaf tin
Photographer
Mike Lusmore

Ingredients

Quantity Ingredient
300g blackberries
50ml pomegranate molasses
350ml double cream
1-2 teaspoons rose water, to taste
75g sugar
15 lady finger or savoiardi biscuits, chopped into 2cm pieces
80g pistachio nibs, or use shelled pistachios, roughly chopped

Method

  1. Blend 250g of the blackberries with the pomegranate molasses to a rough purée.
  2. Whisk the cream with the rose water and sugar until it holds stiff peaks.
  3. Line the bottom of a 500g loaf tin with clingfilm. Sprinkle with a quarter of the biscuits. Spread on a quarter of the cream and a quarter of the blackberry purée and sprinkle with a quarter of the pistachios. Repeat for three more layers – run a knife through the loaf tin a couple of times to marble and ripple the layers – and finish with a layer of pistachios.
  4. Cover with clingfilm and chill in the freezer for at least 3 hours before serving.
  5. Remove from the freezer, turn out on to a plate, pistachio side up, and serve in slices with the remaining blackberries.
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