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

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

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

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

Step 3

Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on both sides. Set aside.

Step 4

Beat heavy cream in a separate bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold whipped cream into egg yolk mixture. Pour into the prepared pan, smoothing the top. Cover with plastic wrap.

Step 5

Freeze until semifreddo is chilled, about 90 minutes. Remove from the freezer and stir in raspberries and pistachio nuts until evenly distributed. Freeze until firm, at least 4 hours.