White Chocolate Semifreddo with Pistachios and Raspberries

White Chocolate Semifreddo with Pistachios and Raspberries could be just the gluten free recipe you've been looking for. This recipe serves 4. One serving contains 393 calories, 7g of protein, and 28g of fat. For $1.94 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe is liked by 459 foodies and cooks. This recipe from Blahnik Baker requires chambord, egg yolks, vanillan extract, and pistachios. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 36%, this dish is not so amazing. Honey Yogurt Semifreddo with Raspberries and Pistachios, Chocolate Cake With Pistachios, Raspberries And Vanilla-flavore, and White Chocolate and Pistachio Semifreddo are very similar to this recipe.

Servings: 4

Preparation duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine sugar, egg yolks and chambord in a heatproof bowl set over a pan of simmering water. Whisk mixture until pale and thickened, about 2-3 minutes. You can use an electric hand mixer or just whisk by hand. Remove from heat and continue whisking for an additional minute to thicken. Pass through a fine sieve into a small bowl. Place bowl into an ice bath and whisk until completely cooled. Wrap bowl with plastic wrap, pressing plastic to the surface of egg mixture, and chill for at least 30 minutes.Meanwhile, line a 9" x 5" loaf pan with plastic wrap, leaving enough hanging over the sides to fold over.In a medium bowl, beat the heavy cream until stiff peaks form. Beat in the vanilla extract. Fold in the white chocolate gently and then the chilled egg yolk mixture.Spoon half the mixture into the prepared pan. If desired, sprinkle some pistachios and raspberries over the top. Then spoon the rest of the mixture into the pan. Smooth surface. Cover with the overhanging plastic wrap. Freeze until set, about 2-6 hours.When set, transfer semifreddo to a clean surface. Peel off plastic wrap. Slice and serve immediately. Store leftovers in an airtight container in the freezer.

 

Step by step:

1. Combine sugar, egg yolks and chambord in a heatproof bowl set over a pan of simmering water.

2. Whisk mixture until pale and thickened, about 2-3 minutes. You can use an electric hand mixer or just whisk by hand.

3. Remove from heat and continue whisking for an additional minute to thicken. Pass through a fine sieve into a small bowl.

4. Place bowl into an ice bath and whisk until completely cooled. Wrap bowl with plastic wrap, pressing plastic to the surface of egg mixture, and chill for at least 30 minutes.Meanwhile, line a 9" x 5" loaf pan with plastic wrap, leaving enough hanging over the sides to fold over.In a medium bowl, beat the heavy cream until stiff peaks form. Beat in the vanilla extract. Fold in the white chocolate gently and then the chilled egg yolk mixture.Spoon half the mixture into the prepared pan. If desired, sprinkle some pistachios and raspberries over the top. Then spoon the rest of the mixture into the pan. Smooth surface. Cover with the overhanging plastic wrap. Freeze until set, about 2-6 hours.When set, transfer semifreddo to a clean surface. Peel off plastic wrap. Slice and serve immediately. Store leftovers in an airtight container in the freezer.

Nutrition Information:

covered percent of daily need