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Strawberry-Pistachio Semifreddo Recipe

You'll love this exquisite strawberry-pistachio semifreddo recipe. It doesn't require an ice cream maker, and is the perfect party dessert you can prepare ahead of time.

Servings: 18

Active time: 25 minutes

Total time:

Ingredients

  • 2 c strawberries
  • 1 c sugar, divided
  • 2 1/4 c whipping cream
  • 5 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 tsp vanilla extract
  • 1/4 c chopped, toasted pistachios

Preparation

  1. Line 9x5-inch loaf pan with plastic wrap leaving a 2-inch overhang on all sides.
  2. Place strawberries in food processer or blender. Add 1/3 cup of the sugar; process until berries are pureed; set aside.
  3. In large bowl with electric mixer on high speed, beat cream and 1/3 cup of the sugar just until stiff peaks form; set aside.
  4. In separate large bowl, beat egg yolks with remaining 1/3 cup sugar until pale yellow and tripled in volume. Add vanilla. Fold whipped cream into yolks. Stir in pistachios.
  5. Pour half of egg mixture into loaf pan. Top with half of strawberry puree. Use a small spatula to swirl puree into egg mixture. Repeat with remaining egg mixture and strawberry puree. Smooth top. Fold plastic wrap over to cover top. Freeze until firm, about 12 hours, up to 3 days.
  6. To serve, remove plastic wrap and invert semifreddo onto clean cutting board. Cut into 1/2-inch thick slices.

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Nutrition Facts

Serving Size (1/18 of recipe)
Total Servings 18

Amount Per Serving:

Nutrition Category Amount
Calories 180
Calories from Fat 120
Total Fat 13g (20% DV)
Saturated Fat 7g (35% DV)
Trans Fat 0g
Cholesterol 90mg (30% DV)
Sodium 15mg (1% DV)
Total
Carbohydrate
14g (5% DV)
Dietary Fiber 1g (4% DV)
Sugars 12g
Protein 2g
Vitamin A 10%
Vitamin C 20%
Calcium 4%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.