Raspberry and Pistachio Semifreddo
This is actually easier than you think to prepare. Fresh raspberries and pistachio nuts are folded into a rich and creamy, honey-sweetened semifreddo. It's a great dessert if you need to impress! Serve garnished with extra raspberries or puree some of the raspberries with a teaspoon of honey and drizzle on top.
Ingredients
Serves: 6
- 6 egg yolks
- 3 tablespoons honey
- 1 teaspoon honey
- 1 cup thickened cream
- 225g fresh raspberries
- 2 1/2 tablespoons chopped pistachio nuts
Directions
Preparation:20min ›
Extra time:6hours ›
Ready in:6hours20min
- Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
- Beat cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.
- Line a loaf pan with baking paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with cling wrap.
- Freeze until semifreddo is chilled, about 1 1/2 hours. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
- Let semifreddo soften in the fridge before serving, about 15 minutes. Turn out of the tin and cut into slices.
Note
This recipe contains raw egg. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw egg.
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Reviews and Ratings
Global Ratings:
(6)
Reviews in English (6)
I will make it again. Simply delish and SO easy. Love make ahead meals :-) - 16 Jul 2018 (Review from Allrecipes USA and Canada)
This was amazing. I am trying to kick sugar to the curb so I made this with honey on hand, and it came out great. Some of my guests were tempted to lick their plates! Following this recipe to the T produced great results, but I did add a few minor changes the second time based on what I had available and the need to make more semifreddo without double all the ingredients - I used frozen raspberries and added them before I put the mix in the mold, and I used 2 cups of cream to add some bulk. - 02 Jul 2018 (Review from Allrecipes USA and Canada)