Pistachio Raspberry Semifreddo – Easy No-Churn Frozen Dessert
This Pistachio Raspberry Semifreddo is one of those desserts that looks impressive but is actually quite simple to make. I love the combination of creamy pistachio and bright, slightly tart raspberries. The raspberry sauce cuts through the richness of the semifreddo, while the pistachio adds a lovely nutty flavor and beautiful color.
Ingredients
Semifreddo Pistachio Vanilla Base
- 3 medium eggs
- 1/2 cup (100g) sugar
- 2 tsp (10g) vanilla extract
- 1/4 tsp (1g) salt
- 1/4 cup (60g) pistachio spread
- 2 cups (480g) whipping cream , chilled
Raspberry Sauce
- 9 oz (250g) raspberries , fresh or frozen
- 1/4 cup (50g) sugar
- 1 tbsp (15g) fresh lemon juice
For swirl
- 1/2 cup (120g) Pistachio spread
Instructions
Prepare the raspberry sauce.
- Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat.
- Bring to a boil and cook for about 5 minutes or until thickened.
- Remove from heat and sieve to remove seeds.
- Let cool completely.
Prepare the vanilla pistachio base.
- Line with plastic wrap a 9 x 5-inch (23x13cm) loaf pan. Set aside.
- In a heatproof bowl, whisk the whole eggs, sugar, salt and vanilla until combined.
- Set the bowl over a bain-marie, a simmering pot of water.
- Whisk constantly for about 5–7 minutes, until the mixture becomes pale, thickened, and slightly warm to the touch (about 70–75°C / 160–170°F).
- Remove from heat, and let it cool to room temperature.
- Add ¼ cup (60g) pistachio spread into the egg mixture.
- Mix to combine. It will deflate slightly.
- In a separate bowl, whip the cold whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cooled vanilla pistachio mixture in batches.
- Keep as much air as possible.
- Transfer a bit less than a third to the prepared pan.
- Add spoons of raspberry sauce and remaining pistachio spread from place to place.
- Repeat the layering with more vanilla and pistachio base, raspberry sauce, and pistachio spread.
- Continue until all the components are used up.
- Finish with a layer of vanilla pistachio base on top.
- Cover the pan with plastic wrap and freeze for at least 6 hours, preferably overnight.
- When ready to serve, invert onto a serving platter and garnish with fresh raspberries and chopped pistachios.
Video
Nutrition
Serving: 1 serving out of 12Calories: 295kcalCarbohydrates: 20gProtein: 5.33gFat: 22.42gSaturated Fat: 10.35gTrans Fat: 0.004gCholesterol: 96mgSodium: 80mgPotassium: 224mgFiber: 1gSugar: 15.76gVitamin A: 713IUVitamin C: 7mgCalcium: 53mgIron: 0.91mg