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Raspberry and Pistachio Semifreddo Recipe

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Raspberry and Pistachio Semifreddo Recipe

Directions

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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
  • Methods :

  • 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.

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