How to Make Raspberry and Pistachio Semifreddo - A Step-by-Step Guide

Are you looking for the perfect dessert to impress your guests at your next dinner party? Look no further than this delectable Raspberry and Pistachio Semifreddo recipe! This Italian frozen dessert is a refreshing and elegant treat that will have everyone asking for seconds. With its combination of creamy texture, tart raspberries, and nutty pistachios, this semifreddo is sure to be a hit at any gathering.

Unlike traditional ice cream, semifreddo has a lighter and airier texture, maki...

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Ingredients

  • 6 egg yolks
  • 3 tablespoons honey
  • 1 teaspoon honey
  • 1 cup heavy whipping cream
  • 8 ounces fresh raspberries
  • 2 ½ tablespoons chopped pistachio nuts

Information

  • Prep Time: 20 mins
  • Additional Time: 5 hrs 45 mins
  • Total Time: 6 hrs 5 mins
  • Servings: 6
  • Yield: 6 servings

  • 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 heavy 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 parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.
  • Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
  • Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.
  • Nutrition

    262 cal.

    • Total Fat: 21g
    • Saturated Fat: 11g
    • Cholesterol: 259mg
    • Sodium: 38mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 3g
    • Total Sugars: 12g
    • Protein: 5g
    • Vitamin C: 10mg
    • Calcium: 60mg
    • Iron: 1mg
    • Potassium: 145mg