Semifreddo with Raspberries and Pistachios

A divine and refreshing Italian dessert, the charm of which lies in its light and fluffy mixture being only half-frozen, causing the dessert to melt very slowly in the mouth. Extra delicious!

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 2 piece Egg, fresh

  • 4 pieces Egg, egg yolk, fresh

  • 100 g Sugar, white

  • 400 ml Sweet cream

  • 300 g Raspberries

  • 60 g Pistachio

Steps

  1. First, prepare the baking dish. For preparation, you will need an approximately 6 cm deep oblong baking dish (with a volume of 1.5 liters), which you lightly grease and line with several layers of food foil. Make sure the pieces of foil are large enough to hang over the edges of the dish.

  2. Coarsely chop the pistachios and dry roast them in a heated pan.

  3. In a heatproof bowl, add the eggs, yolks, and sugar. Place the bowl over a pot of boiling water, making sure that the bottom of the bowl does not touch the water in the pot. Reduce the temperature so that the water in the pot is just simmering. With an electric mixer, beat the ingredients over the steam for about 10 minutes or until you get a thick and frothy egg cream. Remove from heat and continue to mix the cream for an additional 5 minutes to cool it down.

  4. In another bowl, whip the sweet cream until stiff peaks form. Gently and slowly fold the whipped cream along with the roasted pistachios and raspberries into the egg cream. Pour the mixture into the baking dish and spread it evenly over the entire surface with a spatula, smoothing the top. Fold the excess food foil over the mixture, then store the dish in the freezer overnight (for at least 4 hours) to allow the dessert to freeze nicely.

  5. Take the semifreddo out of the freezer 10 minutes before serving and let it sit at room temperature to warm up slightly. Carefully invert the dessert onto a platter, cut into slices, and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 194.34 kcal
  • Fat: 8.38 g
    • Saturated Fat: 1.94 g
  • Carbohydrates: 22.44 g
    • Sugars: 17.21 g
  • Protein: 6.13 g
  • Fiber: 3.59 g

Advice

Instead of pistachios, you can use finely chopped candied lemon peel.