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Strawberry-Pistachio Semifreddo

A light and fresh frozen dessert with strawberry puree and chopped pistachios.
Course Dessert
Cuisine American
Prep 40 minutes
Chilling time 11 hours 20 minutes
Total 40 minutes
Servings 8 to 10 servings
Calories 277 kcal
Author Michelle

Ingredients

  • 8 ounces strawberries hulled (about 2 cups)
  • ½ cup + 3 tablespoons granulated sugar divided
  • 3 egg yolks at room temperature
  • 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 Notes

Nutritional values are based on one serving

Nutrition Facts
Strawberry-Pistachio Semifreddo
Amount Per Serving
Calories 277 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g69%
Cholesterol 134mg45%
Sodium 20mg1%
Potassium 162mg5%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 785IU16%
Vitamin C 17.4mg21%
Calcium 50mg5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.