Raspberry & pistachio ice-cream pudding

Raspberry & pistachio ice-cream pudding


This has all the things you love about pudding, fruit, nuts and a classic dome shape, plus what you want in a summer dessert -- ice-cream!

The ingredient of Raspberry & pistachio ice-cream pudding

  1. 2.25L Streets Blue Ribbon Vanilla Ice-Cream, softened
  2. 2 x 125g punnets fresh raspberries
  3. 80g unsalted pistachio kernels, coarsely chopped
  4. 1 teaspoon rosewater essence (see note)
  5. Honey, to drizzle
  6. Fresh raspberries, extra, to serve
  7. Unsalted pistachio kernels, extra, finely chopped, to serve

The instruction how to make Raspberry & pistachio ice-cream pudding

  1. Line a 2.5L (10-cup) capacity pudding basin with a double layer of plastic wrap, allowing the sides to overhang.
  2. Place the ice-cream in a large bowl. Gently fold in the raspberries, pistachio and rosewater.Transfer to the prepared basin. Cover the surface with overhanging plastic wrap. Place in the freezer for 8 hours or overnight until firm.
  3. Place a serving platter in the freezer to chill slightly. Turn the pudding onto the platter. Remove the plastic wrap and place in the freezer for 20 minutes or until firm.
  4. Drizzle over honey.Top with extra raspberries and pistachio.

Nutritions of Raspberry & pistachio ice-cream pudding

calories: 274.372 calories
calories: 16 grams fat
calories: 9 grams saturated fat
calories: 26 grams carbohydrates
calories: 23 grams sugar
calories: 6 grams protein
calories: 39 milligrams cholesterol
calories: 59.33 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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