About this recipe:This is actually easier than you think to prepare. Fresh raspberries and pistachio nuts are folded into a rich and creamy, honey-sweetened semifreddo. It's a great dessert if you need to impress! Serve garnished with extra raspberries or puree some of the raspberries with a teaspoon of honey and drizzle on top.
6 egg yolks
3 tablespoons honey
1 teaspoon honey
250ml whipping cream
225g fresh raspberries
2 1/2 tablespoons chopped pistachio nuts
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Extra time:6hr freezing › Ready in:6hr20min
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 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 baking parchment, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with cling film.
Freeze until semifreddo is chilled, about 1 1/2 hours. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
Let semifreddo soften in the fridge before serving, about 15 minutes. Turn out of the tin and cut into slices.
This recipe contains raw egg. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw egg.