For an even more intense raspberry flavor, consider pureeing a portion of the raspberries with a touch of honey and drizzling it over each slice before serving. Toasted pistachios add a deeper, nuttier flavor. Toast them in a dry skillet over medium heat for a few minutes until fragrant, then cool and chop before adding to the semifreddo. Semifreddo can be stored in the freezer for up to a week. Wrap it tightly in plastic wrap and then foil to prevent freezer burn.
Raspberry and Pistachio Semifreddo
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME6 hrs 5 mins
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SERVING6 People
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VIEWS20
A symphony of summer flavors! This Raspberry and Pistachio Semifreddo is an elegant yet effortless frozen dessert, perfect for impressing guests or simply indulging in a cool treat. The creamy, honey-sweetened base is studded with tart raspberries and crunchy pistachios, creating a delightful textural and flavor contrast.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol259 mg
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Fiber3 g
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Protein5 g
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Saturated Fat11 g
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Sodium38 mg
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Sugar12 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Pan: Line a 9x5-inch loaf pan with parchment paper, ensuring an overhang on both sides for easy removal. Set aside. (5 minutes)
02
StepWhip the Egg Yolks: In the bowl of an electric mixer fitted with the paddle attachment, combine the egg yolks, 3 tablespoons of honey, and 1 teaspoon of honey. Beat on medium-high speed until the mixture has doubled in volume and is pale and creamy. This should take approximately 10 minutes.
03
StepWhip the Cream: In a separate, clean bowl, beat the heavy cream with an electric mixer until firm peaks form. This usually takes 3 to 4 minutes.
04
StepCombine and Fold: Gently fold the whipped cream into the egg yolk mixture, being careful not to deflate the cream. Once combined, pour the mixture into the prepared loaf pan, smoothing the top with a spatula. Cover the pan tightly with plastic wrap.
05
StepInitial Freeze: Freeze the semifreddo until it is partially chilled, about 90 minutes.
06
StepAdd Fruit and Nuts: Remove the semifreddo from the freezer and gently stir in the fresh raspberries and chopped pistachios until they are evenly distributed throughout the mixture.
07
StepFinal Freeze: Return the semifreddo to the freezer and freeze until completely firm, at least 4 hours, or preferably overnight.
08
StepSoften and Serve: Before serving, let the semifreddo soften slightly in the refrigerator for about 15 minutes to make it easier to slice. Turn the semifreddo out of the pan using the parchment paper overhang, slice into portions, and serve immediately.
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RECIPE REVIEWS
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Please Rate
Darwin Pourosyost
Jun 27, 2025Emily: "The semifreddo was a bit too sweet for my taste. I would reduce the honey next time.
Catharine Hettinger
Jun 16, 2025Jessica: "Make sure you use good quality ingredients, especially the cream and honey. It makes a difference!
Dedrick Gislason
Jun 9, 2025Sarah: "This recipe is a game-changer! So easy, yet it looks and tastes like something from a fancy restaurant.
Erick Crona
Jun 1, 2025Kevin: "Great recipe! I substituted the raspberries with blackberries, still delicious!
Trace Dibbert
Apr 28, 2025David: "I followed the recipe exactly, and it turned out perfectly. The raspberries and pistachios are a great combination.
Nellie Casper
Apr 21, 2025Michael: "My kids loved this! A great way to get them to eat fruit.