Strawberry-Pistachio Semifreddo

If you have roughly 12 hours to spend in the kitchen, Strawberry-Pistachio Semifreddo might be a tremendous gluten free and lacto ovo vegetarian recipe to try. For 67 cents per serving, you get a side dish that serves 10. One portion of this dish contains about 3g of protein, 18g of fat, and a total of 224 calories. Head to the store and pick up vanillan extract, granulated sugar, pistachios, and a few other things to make it today. Several people made this recipe, and 330 would say it hit the spot. It is brought to you by Brown Eyed Baker. Overall, this recipe earns a not so spectacular spoonacular score of 31%. If you like this recipe, you might also like recipes such as Pistachio, Strawberry and Vanilla Semifreddo, Pistachio Semifreddo, and White Chocolate and Pistachio Semifreddo.

Servings: 10

Preparation duration: 40 minutes

Cooking duration: 680 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

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.

3. 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.

4. 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.

5. 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.

6. In a large bowl, beat the heavy cream and vanilla extract on medium-high speed until soft peaks form.

7. 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.

8. 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.

9. 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.

Nutrition Information:

covered percent of daily need