This Strawberry Pistachio Semifreddo is so good; my family and I can’t get enough of it. Wikipedia defines semifreddo as “a class of semi-frozen desserts, typically ice-cream cakes, semi-frozen custards, and certain fruit tarts.” It tastes and looks like ice cream but it’s not quite the same. It does not require an ice cream maker to make and just needs at least 12 hours of freezing time. Different fruits like peaches, plums, blueberries and strawberries can be used to make semifreddo. This recipe combines two awesome ingredients; strawberries and pistachios. They are so good together; they are like match made in heaven. First, pureed strawberries, custard and soft whipped cream were combined and then poured into a loaf pan lined with plastic wrap. The coarsely chopped pistachios were then folded into the remaining soft whipped cream and then poured on top of the mixture in the pan. The layered mixture was then frozen for 12 hours or more. The result was a block of chilled layered heavenly goodness.

This cold dessert is to die for! Enjoy!

Cooking Tips

When making your Strawberry Pistachio Semifreddo, it’s important to use ripe strawberries for the best flavor. Look for berries that are bright red and slightly soft to the touch. If you want a stronger strawberry flavor, consider adding a splash of strawberry extract to the puree. For the pistachios, toasting them lightly in a skillet can enhance their nutty flavor. Just keep an eye on them, as they can burn quickly. Make sure to cool the nuts completely before folding them into the whipped cream. Whipping the cream until it forms soft peaks is key, as it helps to give the semifreddo its light and airy texture. Avoid over-whipping, as this can lead to a grainy result. Lastly, if you prefer a smoother texture, strain the strawberry puree to remove seeds before mixing.

Serving Suggestions

This semifreddo is perfect for any occasion, whether it’s a summer barbecue or a cozy family dinner. To serve, slice it directly from the loaf pan using a sharp knife dipped in warm water; this helps create clean cuts. For an extra touch, drizzle some chocolate sauce or a berry coulis over the top. Fresh mint leaves can add a nice pop of color and flavor. Pairing the semifreddo with a scoop of fresh sorbet or a dollop of whipped cream can elevate the dessert even further. If you’re feeling adventurous, consider adding a sprinkle of sea salt on top of the pistachios before serving for a sweet and salty contrast. This dessert can also be served alongside a light dessert wine, which pairs beautifully with the fruity flavors.

Frequently Asked Questions

What can I substitute for pistachios?

If you want to switch things up, try using walnuts or almonds. Both will give a nice crunch and complement the strawberries well.

How do I store leftover semifreddo?

Store any leftovers in an airtight container in the freezer. It should keep well for about a week, but the texture is best enjoyed within the first few days.

Can I make this semifreddo ahead of time?

This dessert is perfect for making ahead. Just prepare it at least 12 hours before you plan to serve it, and it will be ready to impress your guests.

What fruits can I use instead of strawberries?

You can swap strawberries for other fruits like peaches, blueberries, or plums. Just make sure they are ripe for the best flavor.

What should I do if my semifreddo is too icy?

If your semifreddo turns out too icy, it might need a little more time to thaw before serving. Let it sit at room temperature for about 10-15 minutes to soften up.

Strawberry Pistachio Semifreddo

Liza A

Creamy strawberry semifreddo gets a delightful crunch from roasted pistachios, creating a refreshing and indulgent dessert that's super easy to whip up.

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Prep Time 40

Cook Time 12 40

Total Time 13 20

Course Dessert

Cuisine Italian

Servings servings

Calories 305 kcal

Ingredients

1/2 cup unsalted roasted shelled pistachios
2 cups strawberries hulled and sliced
1/2 cup plus 3 tablespoons sugar divided
3 large egg yolks room temperature
1 1/2 cups cold whipping cream
1/2 teaspoon pure vanilla extract

Instructions

Line a standard 5-by-9-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides. Pulse pistachios in a food processor until coarsely chopped (some will break down to a coarse grind). Transfer to a small bowl; do not wipe processor clean. Place strawberries and 3 tablespoons sugar in processor; puree until smooth and transfer to a fine sieve set over a bowl. Stir puree, pressing on solids to extract as much liquid as possible; discard solids.
Combine egg yolks and remaining 1/2 cup sugar in a bowl set over a pot of simmering water. Beat on high speed (or vigorously by hand) until pale yellow and tripled in volume, about 3 minutes. Transfer bowl to a larger bowl of ice water; stir until mixture is very thick and cool, about 3 minutes.
Beat together cream and vanilla in a large bowl until soft peaks form. Whisk 1/3 of whipped cream into egg mixture, whisking until smooth, then fold into remaining cream with a rubber spatula just until thoroughly incorporated.
Pour 1/2 of cream mixture into strawberry puree. Gently fold together until thoroughly incorporated, then pour into loaf pan and smooth top. Fold pistachios into remaining cream mixture and pour evenly over strawberry cream; smooth top. Fold plastic wrap over surface and freeze at least 12 hours and up to 3 days. To serve, peel plastic from surface. Invert pan onto a cutting board. Unmold semifreddo, remove plastic, and cut crosswise into 3/4-inch-thick slices.

Notes

Recipe source: Martha Stewart Living, June 2013

Nutrition

Calories: 305kcalCarbohydrates: 24gProtein: 4gFat: 22gSaturated Fat: 11gCholesterol: 108mgSodium: 3mgFiber: 3gSugar: 16g

Keyword frozen dessert, no-bake, pistachios, semifreddo, strawberries

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