Skip to Content

Pistachio and Raspberry Semifreddo

  • Prep
    15 min
  • Total
    15 min
  • 8

Pistachio and Raspberry Semifreddo

Ingredients

  • ¾ cup (180 mL) unsalted pistachios, shelled
  • ½ cup (125 mL) sugar
  • 2 egg whites
  • 1 cup (250 mL) Baxter 35% whipping cream
  • 1 tsp. (5 mL) vanilla extract
  • ½ cup (125 mL) fresh raspberries

Directions

  1. Measure and pour ½ cup (125 mL) of pistachios and ¼ cup (60 mL) of sugar into a food processor and blend until finely ground.
  2. In a large bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup (60 mL) sugar and whip until meringue is very shiny and stiff peaks form.
  3. In another large bowl, whip 35% whipping cream with vanilla extract until soft peaks form. Using a spatula, fold meringue into whipped cream, then fold in ground pistachio mixture.
  4. Line a loaf pan with parchment paper. Sprinkle the remaining ¼ cup (60 mL) pistachios and fresh raspberries over the bottom of the pan. Add the pistachio, whipped cream and meringue mixture and smooth the top using a spatula. Cover with plastic wrap and freeze for at least 6 hours.
  5. Let stand at room temperature for 5 to 10 minutes before removing from pan, then cut into slices and serve.

Products in this recipe

Cream

The choice is yours – whether in coffee, on pastries or as an ingredient in your favourite recipes, we are sure you will find the perfect Baxter cream that will fit your needs.

You may also like these recipes

  • Prep
    25 min
  • Total
    2 h 40 min

Maple Hot Cross Buns with Dried Fruit

  • Prep
    20 min
  • Total
    1 h 50 min

Deconstructed Pavlova

  • Prep
    1 h 15 min
  • Total
    3 h 45 min

Pastel Rainbow Polka-Dot Surprise