Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup fresh strawberries, chopped
- 1/2 cup shelled pistachios, chopped
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/2 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Stand mixer or handheld mixer
- 9x5 inch loaf pan
- Parchment paper
- Plastic wrap
Step-by-step instructions:
1. Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides.
2. In a medium saucepan, combine the chopped strawberries and 1/4 cup of sugar. Cook over medium heat until the strawberries have softened and the sugar has dissolved, about 5-7 minutes. Remove from heat and let cool.
3. In a separate bowl, beat the egg yolks with the remaining 1/4 cup of sugar until pale and thick, about 3-4 minutes.
4. In a stand mixer or with a handheld mixer, whip the heavy cream until stiff peaks form.
5. Fold the whipped cream into the egg yolk mixture, along with the cooled strawberry mixture, chopped pistachios, vanilla extract, and a pinch of salt.
6. Pour the mixture into the prepared loaf pan and smooth the top with a spatula.
7. Cover the pan with plastic wrap and freeze for at least 6 hours or overnight.
8. To serve, remove the semifreddo from the pan using the parchment paper overhang. Slice and serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 5-7 minutes
Temperature:
Freeze for at least 6 hours or overnight.
Serving size:
Serves 6-8
Nutritional information:
Calories per serving: 310
Fat: 22g
Carbohydrates: 25g
Protein: 4g
Substitutions for ingredients:
- You can use any type of berry in place of strawberries.
- Almonds or walnuts can be substituted for pistachios.
Variations:
- Add a layer of crushed graham crackers or cookies to the bottom of the loaf pan before pouring in the semifreddo mixture.
- Drizzle melted chocolate over the top of the semifreddo before serving.
Tips and tricks:
- Make sure the heavy cream is very cold before whipping it.
- Use a sharp knife to slice the semifreddo.
- Let the semifreddo sit at room temperature for a few minutes before slicing for easier cutting.
Storage instructions:
- Store the semifreddo in an airtight container in the freezer for up to 1 week.
Reheating instructions:
- The semifreddo does not need to be reheated.
Presentation ideas:
- Serve the semifreddo on a bed of fresh berries or with a dollop of whipped cream.
Garnishes:
- Chopped pistachios or fresh berries make great garnishes for this dessert.
Pairings:
- Serve with a glass of sparkling wine or champagne.
Suggested side dishes:
- This dessert is best served on its own.
Troubleshooting advice:
- If the semifreddo is too hard to slice, let it sit at room temperature for a few minutes to soften.
Food safety advice:
- Make sure to use pasteurized eggs to avoid any risk of salmonella.
Food history:
- Semifreddo is a traditional Italian dessert that translates to "half-cold." It is similar to ice cream but has a lighter, mousse-like texture.
Flavor profiles:
- This dessert is sweet and creamy with a fruity and nutty flavor.
Serving suggestions:
- Serve the semifreddo as a refreshing dessert on a hot summer day.
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Region: Italian