Raspberry and Pistachio Semifreddo Recipe

Raspberry and Pistachio Semifreddo Recipe

  • 6 egg yolks
  • 3 tablespoons honey
  • 1 teaspoon honey
  • 1 cup heavy whipping cream
  • 8 ounces fresh raspberries
  • 2 1/2 tablespoons chopped pistachio nuts
  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. Gently fold cream into egg yolk mixture.
  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.
  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.
  5. Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.