Raspberry And Pistachio Semifreddo – a delicious recipe with egg yolks, honey, honey, heavy whipping cream, fresh raspberries, pistachio nuts. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
458
kcal
Calories
36
g
Fat
14
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 egg yolks, 3 tablespoons honey, 1 teaspoon honey, 1 cup heavy whipping cream, and more.
Yes, Raspberry And Pistachio Semifreddo falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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