Raspberry And Pistachio Semifreddo Recipes
RASPBERRY, PISTACHIO AND ROSEWATER SEMIFREDDO
Steps:
- Whisk the egg yolks and honey together with an electric beater for 10 minutes or until the mixture is thick, pale yellow, creamy and doubled in volume, about 10 minutes. Fold in the whipped cream and rosewater until just combined. Line the base and 2 sides of the loaf pan with a sheet of plastic wrap, leaving the wrap hanging over the sides of the pan. Spoon in the raspberry mixture and fold the plastic over the top to cover the semifreddo. Freeze until the dessert is partially frozen, about 1 to 2 hours. Remove the pan from the freezer, and stir in the 1/2 pint raspberries and pistachios. Cover with plastic wrap and return the loaf pan to the freezer until it is completely frozen. Transfer the loaf pan to the refrigerator to soften, about 20 minutes before serving. Turn the dessert out of the tin, and slice it and garnish with extra raspberries. Serve cold.
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Estimated Reading Time 4 mins
- Make the pistachio base: Grind 1/2 cup of the pistachios with 2 tbsp. of the sugar in a food processor. Add the whole milk and purée until smooth and thick.
- Make the vanilla base: Place 1/2 cup of the whipping cream in a small saucepan. Slice the vanilla bean in half and scrape the seeds out. Add the scraped seeds and pod into the saucepan with the cream.
- Make the raspberry base: Purée the raspberries and 2 tbsp. of the sugar together in a food processor. If you prefer to remove the seeds, you can strain this mixture over a fine-mesh strainer and discard the solids (this is optional).
- Make the semifreddo base: Beat the eggs, egg yolks, and 2/3 cup sugar in a metal bowl on top of a saucepan with a few inches of gently simmering water (over medium heat).
- Divide the semifreddo base equally into 3 parts and fold each third gently into the raspberry base, then the pistachio base, and then the vanilla base.
- Line a metal loaf pan (about 9 x 5 x 3") with parchment paper or plastic wrap. For parchment paper, cut two pieces of paper, one for the width and one for the length and criss-cross them on top of each other so there are no folds which would give your semifreddo a crinkled surface.
- To serve the semifreddo, dip the bottom and sides of the loaf pan in a bit of hot water for a few seconds. Invert it onto a platter and peel off the paper or plastic lining.
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