Raspberry & pistachio ice-cream pudding

Ingredients

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

 Directions

1. Step 1
   Line a 2.5L (10-cup) capacity pudding basin with a double layer of plastic wrap, allowing the sides to overhang.
2. Step 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. Step 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. Step 4
   Drizzle over honey.Top with extra raspberries and pistachio.
   
   
   Australian Good Taste - December 2009 , Page 118
   Recipe by Michelle Southan

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About Gabriella William