Raspberry & Pistachio Refined Sugar-free & Gluten Free Semifreddo

by EMMA CRAUFORD

semifreddo

A semifreddo is a fancy word for a ‘semi frozen’ dessert. It almost always has a base of cream, eggs and sugar, but when it comes to flavour, anything goes.

My boys and I agree that eating this one tastes like eating a frozen Creme Brûlée.

Another simple recipe that’s perfect for summer time entertaining, it only has 3 main steps – whip, fold and freeze and can be made many days in advance.

You will need electric beaters for this recipe, hand whipping won’t get you the desired thickness you need when it comes to whipping the egg yolks and honey.

This has made it to the top of our dessert menu for my family Christmas gathering – alongside my Mum’s Pudding of course.

A shout out to one of my fave’s, Bill Granger, for this recipe. His simple approach to cooking is one I love. I come back to his recipes time and time again. This is my version of his recipe from ABC Delicious magazine, November 2006.

Raspberry & Pistachio Semifreddo (refined sugar free, gluten free)

Related

  • Prep Time: 15m
  • Cook Time: 6h
  • Total Time: 6h 15m

Ingredients

  • 6 egg yolks
  • 1/3 cup honey
  • 250 milliliters thickened cream, whipped (1 cup)
  • 150 grams fresh raspberries, plus extra to decorate
  • 3 tablespoons unsalted, shelled pistachios, chopped, plus extra to decorate
  • 1 teaspoon vanilla bean paste or extract

Method

  1. Beat the egg yolks and honey together with an electric beater until very thick, pale and double in volume. This will take at least 5 minutes.
  2. Fold in the whipped cream and vanilla.
  3. Line a loaf tin with plastic wrap, leaving enough to hang over the sides of the tin. You will use this to wrap over the top of the semifreddo.
  4. Spoon the mixture into the tin, fold the wrap over the top and place in freezer for 2 hours, until semi-frozen.
  5. Remove from the freezer and carefully stir through the raspberries and pistachios.
  6. Cover with the wrap again and place in the freezer for another 4-6 hours, or overnight, until completely frozen.
  7. 20 minutes before you are ready to serve, invert the semifreddo onto a platter, remove the plastic wrap, decorate as you wish and leave to sit in the fridge to soften a little before cutting and eating.
emma
Emma is from Sydney, Australia, where she is raising 3 beautiful boys alongside her husband.  Her happy place is her kitchen, and cookfasteatslow.com is her blog about her everyday simple food, her faith and her family.

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