Orange Blossom Honey Semifreddo

Line a 9x5 inch loaf pan with plastic wrap, leaving an overhang on all sides. This will make it easier to remove the semifreddo later.

In a large mixing bowl, combine the cold heavy cream, honey, powdered sugar, and orange blossom water. Beat with an electric mixer on medium-high speed until stiff peaks form, about 3-5 minutes.

Gently fold in 1/4 cup of the chopped pistachios into the whipped cream mixture.

Pour the mixture into the prepared loaf pan and smooth the top with a spatula.

Cover the pan with the overhanging plastic wrap and freeze for at least 4 hours, or until firm.

To serve, remove the semifreddo from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. Use the plastic wrap overhang to lift it out of the pan.

Slice the semifreddo into individual portions and sprinkle with the remaining 1/4 cup of chopped pistachios before serving.