Raspberry and Pistachio Semifreddo

Ingredients

• large egg yolks
• tablespoon shoney
• teaspoon honey
• cup heavy whipping cream
• ounce sfresh raspberries
• 1/2 tablespoon schopped pistachio nuts

Instructions

1. Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on both sides. Set aside.
2. 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.
3. Beat heavy cream in a separate bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold whipped cream into egg yolk mixture. Pour into the prepared pan, smoothing the top. Cover with plastic wrap.
4. Freeze until semifreddo is chilled, about 90 minutes. Remove from the freezer and stir in raspberries and pistachio nuts until evenly distributed. Freeze until firm, at least 4 hours.
5. Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices. Unknown

Tips

This recipe contains raw egg. We recommend that young children, older adults, pregnant people, and those with compromised immune systems do not consume raw eggs. Learn more about egg safety from our article, How to Make Your Eggs Safe.