Raspberry Pistachio Semifreddo

This velvety classic Italian dessert is easy yet classy to serve to your guests. If making for a crowd it can be poured into a sheet cake pan instead of the loaf pan. The flavor variations are endless and it requires no churning.

Raspberry and Pistachio Semifreddo

4 large eggs
½ cup sugar

1 ½ cups heavy whipping cream
3 tbsp sugar (to whip with cream)

Vanilla bean’s seeds (from one vanilla bean)
¼ cup pistachio paste
⅓ cup chopped pistachio nuts
1 cup fresh raspberries

Process:
Crack eggs in a heat-proof bowl and place it on a pot of simmering water. The base of the bowl should not touch the simmering water. Let the water simmer under the bowl. Add sugar to the eggs and keep whisking it.
Place a food-safe thermometer in the bowl and continue whisking the mixture. Let the mixture heat up to 160°F. Whisk the eggs to the ribbon stage and continue whisking till they hit between 155 and 160°F.

Remove from heat and add vanilla bean seeds to the mixture. Let it cool to room temperature.
Meanwhile whisk together cream, sugar, and vanilla to soft peaks. Fold the whipped egg mixture into whipped cream in three parts and carefully fold the two.

Prepare a loaf pan by overlapping the plastic wrap in a plus pattern and spreading it on the bottom of the loaf pan. Some plastic should hang over the sides of the pan. Pour the mixture into the loaf pan, add raspberries, and nuts to it. Drizzle the pistachio paste over it. Swirl the mixture a bit. Cover the top with the plastic wrap and freeze it.

Freeze for 8 hours or overnight. Unwrap, unmold, and transfer to the serving plate. Garnish with more raspberries, chopped pistachios, and drizzle with pistachio paste. Take it out ten minutes before cutting into slices.

Feast Well!♥️