Strawberry Pistachio Semifreddo with Fresh Strawberries

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You know it’s summer when you can inhale the intoxicating smell of fresh strawberries while strolling through your local food market. Take advantage of these seasonal fragrantly sweet, succulent berries; work them into this beautiful summer dessert– Strawberry Pistachio Semifreddo. Every bite of this frozen goodness carries the combination of strawberry ice-cream and light, filled with pistachios mousse. A slice of Semifreddo with fresh halved strawberries and semi-sweet dessert wine, such as Tokaji Aszu from Hungary is just heavenly.

Semifreddo is a perfect party-dessert. It doesn’t require the use of ice-cream making machine and it only takes about 40 minutes to assemble it.

semifredo ingredients

semifredo ingredients 2

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Pulse pistachios in a food processor until coarsely chopped (some will break down to a coarse grind).

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Place strawberries and three tablespoons sugar in processor; purée until smooth and transfer to a fine sieve set over a bowl. Stir purée, pressing on solids to extract as much liquid as possible; discard solids.

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Combine egg yolks and remaining ½ cup sugar in a bowl set over a pot of simmering water.

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Beat on high speed (or vigorously by hand) until pale yellow and tripled in volume, about three minutes.

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Transfer bowl to a larger bowl of ice water; stir until mixture is very thick and cool, about three minutes. It will have a pale yellow color.

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Beat together cream and vanilla in a large bowl until soft peaks form.

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Whisk 1/3 of whipped cream into egg mixture.

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Whisk until smooth.

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Then fold into remaining cream with a rubber spatula just until thoroughly incorporated.

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Pour ½ of cream mixture into strawberry purée. Gently fold together until thoroughly incorporated.

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Pour strawberry mousse into loaf pan and smooth top.

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Fold pistachios into remaining cream mixture and pour evenly over strawberry cream.

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Smooth the top with the serving knife. Fold plastic wrap over surface and freeze at least 12 hours and up to three days.

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Bon Appétit!
Svitlana

Strawberry Pistachio Semifreddo with Fresh Strawberries

recipe details

Serves 8

Ingredients

 

  • 1/2 cup unsalted roasted shelled pistachios
  • 8 ounces strawberries, hulled (about 2 cups)
  • ½ cup plus 3 tablespoons sugar, divided
  • 3 large egg yolks, room temperature
  • 1 ½ cup cold heavy cream
  • ½ teaspoon pure vanilla extract

Directions

  1. Line a standard 5×9 inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides (or you can skip this step and just use the loaf pan). Pulse pistachios in a food processor until coarsely chopped (some will break down to a coarse grind). Transfer to a small bowl; do no wipe processor clean. Place strawberries and three tablespoons sugar in processor; purée until smooth and transfer to a fine sieve set over a bowl. Stir purée, pressing on solids to extract as much liquid as possible; discard solids.

  2. Combine egg yolks and remaining ½ cup sugar in a bowl set over a pot of simmering water. Beat on high speed (or vigorously by hand) until pale yellow and tripled in volume, about three minutes. Transfer bowl to a larger bowl of ice water; stir until mixture is very thick and cool, about three minutes.

  3. Beat together cream and vanilla in a large bowl until soft peaks form. Whisk 1/3 of whipped cream into egg mixture, whisking until smooth, and then fold into remaining cream with a rubber spatula just until thoroughly incorporated.

  4. Pour ½ of cream mixture into strawberry purée. Gently fold together until thoroughly incorporated, and then pour into loaf pan and smooth top. Fold pistachios into remaining cream mixture and pour evenly over strawberry cream; smooth top. Fold plastic wrap over surface and freeze at least 12 hours and up to 3 days. To serve, peel plastic from surface. Invert pan onto a cutting board. Unmold semifreddo, remove plastic, and cut crosswise into ¾-inch-thick slices.

     Wine Pairing Tokaji Aszu, Royal Tokaji “5 Puttonyos”, Hungary 2007

     Adapted from Martha Stewart Living magazine, June 2013 

share your thoughts

7 thoughts on “Strawberry Pistachio Semifreddo with Fresh Strawberries”

    1. Thank you, my dear. You can make this Semifreddo in no time, it is delicious and has just enough sweetness in every bite, try it with a dessert wine. Heavenly!!!!

    1. The most important, this recipe doesn’t require the ice-cream making machine and is so refreshingly good in a great company of friends! We love having you over, looking forward to hosting another Art de Fete dinner soon.

  1. I can’t wait to try this beautiful desert, I am sure my down her in low she will like it.Your great desease are an inspiration for all of us.So much talent.

    1. If you like ice-cream, you will love this easy to make Semifreddo, an Italian classics. With the texture of frozen mousse, it is a combination of semi-frozen custard and whipped cream. No ice cream machine required! Packed with fragrant strawberries and crunchy nutritious pistachios, a taste of goodness in every bite!

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