Raspberry and Pistachio Semifreddo Recipe

Directions

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.