Raspberry and Pistachio Semifreddo

Raspberry and Pistachio Semifreddo

Fresh raspberries and pistachio nuts are folded into this rich and creamy, honey-sweetened semifreddo that's sure to impress your friends.

Preparation Time
20 mins
Total Time
20 mins
Calories
262 Calories

Recipe Instructions

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

Ingredients

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

Categories

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