Ingredients for - Raspberry and Pistachio Semifreddo
How to cook deliciously - Raspberry and Pistachio Semifreddo
1. Stage
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. Stage
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. Stage
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. Stage
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. Stage
Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices. Unknown
