Paul Gayler

Iced Walnut Semifreddo with Pomegranate Syrup and Pistachios

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Paul Gayler's Sauce Book
Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

  • About

Ingredients

  • 100 g caster sugar
  • 75 g walnut halves
  • 2 free-r

Method

  1. Put 60 g of the sugar in a heavy-based pan over a low heat. Gently melt the sugar, then increase the heat until it cooks to a dark caramel-amber colour.
  2. Add the walnuts and cook for 30 seconds. Pour the mixture out into a tray and leave to cool, then finely chop it