| Level: | Easy |
| Total: | 12 hr 25 min |
| Prep: | 25 min |
| Inactive: | 12 hr |
| Yield: | 10 to 12 servings |
Ingredients
- 5 cups cream
- 2 cups sugar
- 12 egg yolks
- 1 teaspoon almond or vanilla extract
- 1 cup roughly chopped, toasted pistachios
- Fresh berries, for serving
- Chocolate sauce, for serving
- Powdered sugar, optional
- Mint sprigs, optional
Instructions
- In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 602 |
| Total Fat | 45 g |
| Saturated Fat | 25 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 1 g |
| Sugar | 42 g |
| Protein | 7 g |
| Cholesterol | 284 mg |
| Sodium | 54 mg |
Reviews
In making this dish, how much of a risk do raw eggs create? Otherwise, the recipe sounds great.
This is super easy and super tasty. Jill is the best ever. I recommend this for new and old chefs/cooks alike. Thanks!
This was my first recipe of Foodtv.com, and I was very pleased with the ease of the recipe, and my family loved the outcome. I will try to do more semifreddo’s now.