Strawberry-Pistachio Semifreddo

Strawberry Pistachio Semifreddo | browneyedbaker.com #recipe #Easter

It’s Easter week! Depending on how early or late the holiday falls, it usually means I’m either still buried under blankets and half-hibernated, or I’m throwing open the windows and ushering in spring with open arms. We’ve had some fantastic weather here in Pittsburgh the last few days, which definitely calls for the latter. The appearance of warmth and sunshine also gets me in the mood for light and fresh desserts, and I can think of few things better than a dessert that combines fresh fruit and ice cream.

Strawberry Pistachio Semifreddo | browneyedbaker.com #recipe #Easter

Semifreddo isn’t technically ice cream; it’s considered more of a frozen mousse, since it’s a combination of custard and whipped cream. However, frozen desserts are frozen desserts, and I can’t wait for my first big frozen custard with sprinkles this year. In the meantime, this dessert totally hit the spot.

A pseudo-custard is whipped until light and thick and then combined with soft whipped cream. Half of the mixture is combined with fresh strawberry puree, while the other half is folded into chopped pistachios.

Strawberry Pistachio Semifreddo | browneyedbaker.com #recipe #Easter

I absolutely adore the combination of pistachios with fruit, and this frozen dessert highlights both the freshness of the strawberries and the flavor and texture of the pistachios. It really is spring perfection.

If you’re in the market for a light Easter dessert that is still full of flavor, I highly recommend this semifreddo. The best part is, you can make it days ahead of time and stash it in the freezer until you’re ready to serve it!

Strawberry Pistachio Semifreddo | browneyedbaker.com #recipe #Easter

One year ago: Dark Chocolate Mousse
Two years ago: Orange Cookies with Sweet Orange Glaze
Three years ago: Classic Egg Salad and Ginger-Tea Lemonade
Five years ago: Chocolate Peanut Butter Torte
Six years ago: Homemade Marshmallows

Strawberry-Pistachio Semifreddo

Yield: 8 to 10 servings

Prep Time: 40 minutes

Total Time: 12 hours

A light and fresh frozen dessert with strawberry puree and chopped pistachios.

Ingredients:

8 ounces strawberries, hulled (about 2 cups)
½ cup + 3 tablespoons granulated sugar, divided
3 egg yolks, at room temperature
1½ cups chilled heavy cream
½ teaspoon vanilla extract
½ cup unsalted roasted shelled pistachios, coarsely chopped

Directions:

1. Line a 9x5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.

2. Place the strawberries and 3 tablespoons of the granulated sugar in a food processor and puree until smooth, about 10 to 15 seconds. Transfer the puree to a fine mesh sieve set over a bowl. Stir and press on the solids to extract as much liquid as possible; discard the solids.

3. Whisk together the remaining sugar and egg yolks in a medium bowl set over a pot of simmering water. Stir constantly with a heatproof rubber spatula until the mixture coats the back of the spatula or reaches 160 degrees F on an instant read thermometer. Remove the mixture from the double boiler and beat with an electric mixer on high speed until pale yellow and tripled in volume, about 3 minutes.

4. In a large bowl, beat the heavy cream and vanilla extract on medium-high speed until soft peaks form. Whisk one-third of the whipped cream into the egg mixture, whisking gently until smooth, then fold the mixture into the remaining cream with a rubber spatula until completely incorporated.

5. Pour half of the cream mixture into the strawberry puree. Gently fold together until thoroughly incorporated, then pour into the loaf pan and smooth the top. Fold the pistachios into the remaining cream mixture and pour evenly over the strawberry layer; smooth the top.

6. Fold the plastic wrap over the surface and freeze for at least 12 hours and up to 3 days. To serve, peel the plastic from the surface and invert the pan onto a serving plate. Unmold the semifreddo, remove the plastic and cut into slices.

(Recipe adapted from Martha Stewart Living)

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32 Responses to “Strawberry-Pistachio Semifreddo”

  1. Jenna on April 15, 2014 at 12:47 am

    Anything with fresh strawberries is good, this must be better since it also has pistachios. all I needed to know was that this dessert is a frozen type. MUST enter the kitchen right now, the sooner it’s made the sooner it can be gobbled up!

    Reply

  2. amanda @ fake ginger on April 15, 2014 at 12:54 am

    This is beautiful! The colors just scream EASTER! I’ve been obsessed with pistachios for months now so yeah, I’m making this as soon as it warms up here!

    Reply

  3. Nazia @ This Baker Girl Blogs on April 15, 2014 at 1:59 am

    This looks just delightful!

    Reply

  4. Belinda@themoonblushbaker on April 15, 2014 at 5:27 am

    The pastel colors are so Italian! It might be red but pink is close enough. It looks so creamy and flavorsome. I am a ice cream addict so I see this in future bakes.

    Reply

  5. my linh on April 15, 2014 at 7:14 am

    I have nwver tried this before! Since I don’t have an ice cream machine, this is a great alternative. I’ll definitely have to try this <3

    Reply

  6. Reshana on April 15, 2014 at 7:20 am

    Im salivating while I am reading it ;-) Looks so creamy and delicious!

    Reply

  7. Lisa @ SimplePairings on April 15, 2014 at 7:58 am

    How lovely! I’m not much on ice cream unless it is alongside warm brownie or slice of pie. Generally it’s far too sweet. Do you think I could easily scale back on the sugar at all? I really enjoy rich things (cheesecake, custard, etc.), just less sweet.

    Reply

    • Michelle on April 16th, 2014 at 1:05 pm

      Hi Lisa, You could if you’d like. This isn’t a terribly sweet dessert as it is, though.

      Reply

  8. Linda Jean on April 15, 2014 at 8:28 am

    Your photos have me sold. Must try this – SOON!

    Reply

  9. Chloe @ foodlikecake on April 15, 2014 at 8:56 am

    This is gorgeous and sounds delicious!

    Reply

  10. Kathy on April 15, 2014 at 9:07 am

    This is beautiful! How springy!

    Reply

  11. Erin @ The Spiffy Cookie on April 15, 2014 at 9:38 am

    Such a pretty dessert and great for Easter!

    Reply

  12. Audrey on April 15, 2014 at 9:55 am

    Definitely going to make this,as it looks awesome,but would like to know how to pronounce “semifreddo “properly. Is it freedo. Or fredo? Thanks

    Reply

    • Michelle on April 16th, 2014 at 1:05 pm

      Hi Audrey, It’s pronounced fredo :)

      Reply

  13. Vickie S. on April 15, 2014 at 11:13 am

    Oh my goodness, I love semifreddos, both making them and eating them! This one is so unusual and lovely! I will definitely make it – thank you!

    Reply

  14. Arthur in the Garden! on April 15, 2014 at 11:33 am

    I have always wanted to try to make semifreddo- I think you have given me the final push to do it!

    Reply

  15. Noelle on April 15, 2014 at 11:41 am

    Hello! I had a question! Where and how did you get the recipe and instructions in that deactivated box :)

    Reply

    • Michelle on April 16th, 2014 at 1:05 pm

      Hi Noelle, I’m not sure what you’re referring to? Deactivated box?

      Reply

  16. Ilona @ Ilona's Passion on April 15, 2014 at 12:08 pm

    What a perfect dessert, pinned it and on my list to make it:)

    Reply

  17. Anisa from The Macadames on April 15, 2014 at 12:51 pm

    Thanks for this recipe – I have ALWAYS wanted to learn how to make semifreddo!
    Anisa – The Macadames. xx
    http://www.themacadames.com

    Reply

  18. Phi @ The Sweetphi Blog on April 15, 2014 at 1:53 pm

    This looks sooo beautiful and is definitely perfect for Easter! I have always wanted to make a semifreddo too, so this totally motivates me to give it a try :)

    Reply

  19. Ana on April 15, 2014 at 2:51 pm

    Those colors look amazing. I just can’t believe it’s all natural, without any food coloring. Pinned and definitely on my to-do list.

    Reply

  20. Rumana on April 15, 2014 at 3:31 pm

    Hi I am gonna try this awesome desert as I love both icecream and custard .

    Reply

  21. marcie on April 15, 2014 at 3:31 pm

    This looks so delicious, and I love the do-ahead part! The colors are perfect for Easter.

    Reply

  22. Angelyn @ Everyday Desserts on April 15, 2014 at 3:57 pm

    This is beautiful and looks so delicious! Perfect for this weather!!

    Reply

  23. Jenn on April 15, 2014 at 5:16 pm

    This looks delicious! I’ve been obsessed with pistachios lately, and this will be another great dish to try!

    Reply

  24. Shareba @ In Search Of Yummy-ness on April 15, 2014 at 11:10 pm

    This is so pretty! The flavour combination sounds nice too, I’m looking forward to making this soon.

    Reply

  25. Laura Dembowski on April 16, 2014 at 8:41 am

    What an elegant dessert! It would be perfect to serve for Easter.

    Reply

  26. Sheila @ Sweet Baked Life on April 16, 2014 at 10:11 am

    I love the beautiful pastel colors, a perfect spring treat!

    Reply

  27. Noelle on April 17, 2014 at 12:50 pm

    Haha sorry I didn’t mean deactivated. I meant how and where do u get the recipe and instructions in that colorful box?

    Reply

    • Michelle on April 18th, 2014 at 8:40 am

      Hi Noelle, Oh, haha, no problem! The girl who designed my site did it that way – Lindsay from Purr Design (also Love and Olive Oil).

      Reply

  28. Krys on April 19, 2014 at 11:51 pm

    I followed your recipe and found a major issue with the step of beating the yolks with the sugar until it triples in volume. It just didn’t work. Could it be you meant to add whole eggs along with additional yolks (possibly a typo)? I don’t see how egg yolks alone could increase in volume – you would need some egg whites to achieve this. Other recipes I’ve seen for a semifreddo have whole eggs plus a couple of yolks. I was able to use another recipe for the custard step and still have the strawberry/pistachio combination per your recipe. Looking forward to trying it once it’s ready!

    Reply

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