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Raspberry, strawberry, pistachio and nougat semifreddo
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Prep Time:
505 minutes
Cook Time:
10 minutes
Total Time:
515 minutes
Indulge in a refreshing Christmas dessert with raspberries, strawberries, pistachios, and nougat.
Ingredients:
  • 2 free range eggs
  • 3 free range egg yolks
  • 165g caster sugar
  • 600ml thickened cream
  • 200g white chocolate, melted
  • 120g fresh raspberries, lightly crushed
  • 100g bought nougat, finely chopped
  • 50g strawberries, quartered, lightly crushed
  • 35g pistachio
  • Fresh berries, extra, to serve
  • Pistachios, extra, chopped, to serve
  • Fresh mint leaves, to serve
Instructions:
  • Place a layer of plastic wrap in an 11cm x 21cm loaf pan, making sure the wrap overlaps the sides.
  • Whisk eggs, egg yolks, and sugar in a large heatproof bowl until light and fluffy. Place the bowl over a saucepan of simmering water and whisk for 6-8 minutes until thick and pale, reaching 72C on a sugar thermometer. Remove from heat and whisk for 2 more minutes to cool.
  • Whip cream in a clean bowl until soft peaks form. Carefully fold in the egg mixture using a large metal spoon. Mix in chocolate gently until just combined. Add raspberries, nougat, strawberries, and pistachios, gently folding to combine. Pour into prepared pan and freeze for 6-8 hours until firm.
  • Take out of the freezer and transfer onto a serving platter. Allow to sit for 10 minutes to soften. Garnish with additional berries, pistachios, and mint leaves.

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