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.
Pulse pistachios in a food processor until coarsely chopped (some will break down to a coarse grind).
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.
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. It will have a pale yellow color.
Beat together cream and vanilla in a large bowl until soft peaks form.
Whisk 1/3 of whipped cream into egg mixture.
Whisk until smooth.
Then fold into remaining cream with a rubber spatula just until thoroughly incorporated.
Pour ½ of cream mixture into strawberry purée. Gently fold together until thoroughly incorporated.
Pour strawberry mousse into loaf pan and smooth top.
Fold pistachios into remaining cream mixture and pour evenly over strawberry cream.
Smooth the top with the serving knife. Fold plastic wrap over surface and freeze at least 12 hours and up to three days.
Strawberry Pistachio Semifreddo with Fresh Strawberries
recipe detailsServes 8
- 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
Wine Pairing Tokaji Aszu, Royal Tokaji “5 Puttonyos”, Hungary 2007
Adapted from Martha Stewart Living magazine, June 2013