Raspberry And Pistachio Semifreddo
Serves: 6
Cody DuBuque
1 January 1970
Based on User reviews:
42
Spice
38
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
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
3
Gently fold cream into egg yolk mixture
4
Line a loaf pan with parchment paper, leaving an overhang on both sides
5
Pour mixture into the pan, smoothing the top
6
Cover with plastic wrap
7
Freeze until semifreddo is chilled, about 1 1/2 hour
8
Remove from freezer and stir in raspberries and pistachio nuts
9
Freeze until firm, at least 4 hours
10
Let semifreddo soften in the refrigerator before serving, about 15 minutes
11
Turn out of the pan and cut into slices