Raspberry and Pistachio Semifreddo

Name: Raspberry and Pistachio Semifreddo
Total time: 4 h 40 min
Yield: 6 serving(s)
Ingredients: 1/4 c. cold sour cream; 1/2 c. confectioners’ sugar; 1 c. cold heavy cream; 1/4 c. pistachios, chopped; 2 pt. raspberries, divided; 1 tbsp. fresh lemon juice; 1 tbsp. pure honey; 2 tbsp. fresh mint leaves

Take advantage of peak-season berries with this colorful dessert.

By Erika Dungan and Kate MerkerPublished: May 2, 2020

4 Ratings

Jump to recipe

Brian Woodcock

Yields:

6 serving(s)

Total Time:

4 hrs 40 mins

Use a long serrated knife to cut clean slices. In place of the raspberries, substitute an equal amount of blueberries or chopped strawberries.

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Ingredients

1/4 cup cold sour cream
1/2 cup confectioners’ sugar
1 cup cold heavy cream
1/4 cup pistachios, chopped
2 pt. raspberries, divided
1 Tbsp. fresh lemon juice
1 Tbsp. pure honey
2 Tbsp. fresh mint leaves

Directions

1. Step 1Line an 8-by-4-inch loaf pan with plastic wrap, leaving an overhang on all four sides.
2. Step 2Beat sour cream with an electric mixer on medium speed until smooth, 1 minute. Add sugar and beat to combine. Reduce mixer speed to low and gradually beat in heavy cream. Increase speed to medium and beat until stiff peaks form, 2 to 3 minutes.
3. Step 3Fold in pistachios and 1 pint raspberries; transfer to prepared pan. Freeze until set, at least 4 hours or up to 1 week.
4. Step 4 Whisk together lemon juice and honey in a bowl until dissolved. Add remaining raspberries and toss to combine. Let sit, tossing occasionally, 18 to 20 minutes. Invert semifreddo onto a platter; discard plastic. Top with raspberries and mint leaves.