RASPBERRY AND PISTACHIO SEMIFREDDO

Raspberry and Pistachio Semifreddo image

I love this dessert because it is super easy to prepare! I serve this in the summer at our lake house and everyone gets so excited. I remember the first time I made it our friends the Zacharys were over for dinner and their eyes opened so wide when I walked out with this dessert. All I can say is that the semifreddo platter and everyone's plates were empty. Give this recipe a try if you want to impress your friends. It's gluten-free. Serve garnished with extra raspberries or puree some of the raspberries with a teaspoon of honey and drizzle on top.

Provided by Cindy Anschutz Barbieri

Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes

Time 6h5m

Yield 6

Number Of Ingredients 6

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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

Steps:

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

Nutrition Facts : Calories 262.4 calories, Carbohydrate 16.6 g, Cholesterol 259.2 mg, Fat 20.8 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 10.9 g, Sodium 37.7 mg, Sugar 11.8 g