Raspberry Balsamic Semifreddo with Pistachio
Difficulty: Hard | Makes: 4 Servings
An elevated and impressive dessert, this semifreddo leverages flavors from raspberries, cream, and pistachios to create a unique flavor profile.
Ingredients
- 1/4 cup sweet cream butter, unsalted
- 2 tbsp. raw sugar
- 3 1/2 cups fresh raspberries, tops removed and quartered
- 1 cup heavy cream
- 2 cups egg whites
- 1/2 cup raw sugar
- 2 tbsp. pistachios (shelled and toasted), unsalted
- 3 egg yolks
- Roland® Balsamic Glaze as desired
Directions
- Melt butter in a nonstick pan. Stir in 2 tbsp. raw sugar and cook over medium heat until caramelized. Add strawberries to the pan and toss in caramel for a few minutes. Remove from heat and allow strawberries to cool
- Make meringue by stiffly whipping egg whites in a grease-free bowl with 1/2 cup of sugar. Gently fold berries into meringue. Keep mixture refrigerated and covered, set aside
- Blanche pistachios in water and chop finely. Pour milk into a thick bottom sauce pan, add pistachios and bring just to a boil and then remove from heat
- Beat egg yolks and sugar on high speed until pale and fluffy. Gradually add warm milk in a thin steam, stirring constantly
- Cook this custard over low heat, stirring constantly until mixture coats the back of a spoon. DO NOT allow custard to boil
- Remove custard from pot and place in a bowl over an ice bath. Fully cool custard
- Gently fold cooled custard into the strawberry meringue
- Gently swirl balsamic glaze into semifreddo mixture to make an elegant swirled pattern
- Line a terrine pan with plastic wrap and gently, with a spatula, transfer the mixture to the terrine. Allow to freeze and set for 4-6 hours
- Remove from terrine and slice to desired thickness
- Garnish with fresh berries and a light drizzle of balsamic glaze
