- 6 egg yolks
- 3 tablespoons honey
- 1 teaspoon honey
- 1 cup heavy whipping cream
- 8 ounces fresh raspberries
- 2 1/2 tablespoons chopped pistachio nuts
- 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.
- 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.
- 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.
- 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.
- Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.
05/15/2019
recipepes.com
raspberry and pistachio semifreddo, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
