Raspberry and Pistachio Semifreddo recipe

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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

Nutrition Info

262.4 calories
carbohydrate: 16.6 g
cholesterol: 259.2 mg
fat: 20.8 g
fiber: 2.9 g
protein: 4.5 g
saturatedFat: 10.9 g
servingSize: -
sodium: 37.7 mg
sugar: 11.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

Recipe Yield

6 servings

Recipe Note

I love this dessert because it is super easy to prepare! I serve this in the summer at our lake house and everyone gets so excited. I remember the first time I made it our friends the Zacharys were over for dinner and their eyes opened so wide when I walked out with this dessert. All I can say is that the semifreddo platter and everyone's plates were empty. Give this recipe a try if you want to impress your friends. It's gluten-free. Serve garnished with extra raspberries or puree some of the raspberries with a teaspoon of honey and drizzle on top.

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