Strawberry Pistachio Semifreddo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1/2 cup(s) unsalted, roasted shelled pistachios |
8 ounce(s) strawberries, hulled (abt. 2 cups) |
1/2 cup(s) sugar |
3 tablespoon(s) sugar |
3 large egg yolks room temperature |
1 1/2 cup(s) cold heavy cream |
1/2 teaspoon(s) vanilla extract |
Directions:
1. Line a standard 5x9 loaf pan with plastic wrap, leaving a 2 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 food processor clean. Place strawberries & 3 tablespoons sugar in processor; puree until smooth & transfer to a fine sieve set over a bowl. Stir puree, pressing on solids to extract as much liquid as possible; discard solids.
2. Combine egg yolks & 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 & tripled in volume, about 3 minutes. Transfer bowl to a larger bowl of ice water; stir until mixture is very thick & cool, about 3 more minutes.
3. Beat together cream & vanilla in a large bowl until soft peaks form. Whisk 1/2 of the whipped cream into the egg mixture, whisking until smooth, then fold into the remaining cream with a rubber spatula just until thoroughly incorporated.
4. Pour 1/2 of cream mixture into the strawberry puree. Gently fold together until thoroughly incorporated, then pour into the loaf pan & smooth the top. Fold pistachios into the remaining cream mixture & pour evenly over strawberry cream; smooth top. Fold plastic wrap over surface & freeze at least 12 hours & up to 3 days. To serve, peel plastic from surface. Invert pan onto a cutting board. Unmold semifreddo, remove plastic wrap & cut crosswise into 3/4 thick slices.
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