Raspberry and Pistachio Semifreddo
Don’t have an ice cream maker? No problem. If you have a whisk, a saucepan, and some bowls, you can put together a semifreddo.
Semifreddo, which mean “half-cold” or “half-frozen” is a classic Italian dessert, softer than gelato or ice cream, it has the light texture of a mousse.
The basic ingredients are eggs, cream, and sugar. You can absolutely use a non dairy whipping cream to make this dairy free.
There are endless flavour possibilities; chocolate, coffee, lemon, or pretty much any type of fruit. With nuts, without nuts. You can add a splash of your favorite liquor to complement and enhance the flavour.
The easiest way to chill semifreddo is in a loaf pan. Once set, simply remove from the loaf pan, slice and serve. If you don’t have a loaf pan you can freeze in a glass bowl and serve scooped as you would ice cream.
Perfect for a summer party, as it can be made in advance.
Raspberry and Pistachio Semifreddo
Equipment
- A 4-quart saucepan. or a double boiler or a steamer saucepan if you have either.
- 2 medium bowls that will sit on the rim of the saucepan with enough room so that they do not come into contact with the inch or two of water simmering underneath.
- Wire balloon whisk or an electric hand mixer
- 9 x 5 x 3-inch metal loaf pan
- Large chilled bowl for the whipping cream.
- Silicone spatula
- Plastic wrap
- Measuring cup and measuring spoons
Ingredients
- 125 g (1 cup) unsalted pistachios, shelled and finely chopped
- 3/4 cup (125 grams) fresh raspberries, lightly mashed
- 3/4 cup (125 grams) fresh raspberries, whole
- 1 ⅔ cups (400 ml) 35% whipping cream, cold
- 1 tsp. (5 mL) vanilla extract
- 3 large egg yolks, at room temperature
- 100 g (½ cup) sugar
- 2 large egg whites, at room temperature
- ¼ tsp salt
- ¼ tsp cream of tartar
- 1-2 tablespoons chambord or cassis (optional)
Preparation
Step 1
Thoroughly chill a large bowl and a balloon whisk or the beaters of an electric hand mixer. Lightly oil a 9 x 5 x 3-inch metal loaf pan and then line with plastic wrap, leaving an overhang of several inches on the ends. Chill the pan in the freezer.
Step 2
Whip the cream in the chilled bowl with the chilled whisk or beaters just until firm peaks form, 1 to 2 minutes. Refrigerate. Clean and dry the whisk or beaters.
Step 3
In a 4-quart saucepan, bring 1-1/2 inches of water to a boil over high heat and then lower the heat to a gentle simmer. Set a bowl over the simmering water, making sure the bottom of the bowl doesn’t touch the water. Add the egg yolks and sugar to the bowl and beat until the yolks are pale yellow and creamy and almost doubled in volume, about 5 minutes. The whisk or beaters will leave a trail when you lift them. Remove from the heat and set aside. Clean and dry the whisk or beaters.
Step 4
Over the same simmering water, in a different bowl beat the egg whites with the salt and cream of tartar until fluffy and shiny, about 3 minutes. Remove the bowl from the pan and continue beating until the meringue is very thick and billowy, about 2 minutes more.
Step 5
Gently fold the egg yolks into the egg whites and then fold in the whipped cream, 1/2 cup raspberries and 3/4 cup of the crushed pistachios and the Chambord or Cassis if using. Use long, gentle strokes to preserve as much air in the mixture as possible.
Step 6
Sprinkle the remaining ¼ cup (60 mL) pistachios and fresh raspberries over the bottom of the chilled, loaf pan. Add the combined egg and whip cream mixture and smooth the top using a spatula.
Wrap the overhanging plastic over the top to cover and freeze for at least 6 hours and up to 3 days.
Let stand at room temperature for 5 to 10 minutes before removing from pan, then cut into slices and serve.
Enjoy!
