Raspberry and Pistachio Semifreddo
There's no denying- Easter is one of hose holidays where something a little sweet sounds awfully nice... We'll feature a few sweet recipes this week to help you celebrate with friends in family with impressive looking yet stress free ease.
Here at Minifarms we are all about friends, family and beautiful food. We love food that is fresher, food that is in season, food that is cheaper, food that is pretty and food that is most importantly tasty!
What you need:
2 punnets raspberries
1/4 cup sour cream
1 cup heavy cream
1/4 cup chopped pistachios*
Juice from half a lemon
3 tbs honey
A couple tbs fresh mint leaves
*feel free to substitute any nut you prefer, or omit
Line a bread-loaf sized baking tray (approx 22 cm x 10cm) with cling wrap, leaving an overhang on all sides.
Beat sour cream with an electric mixer until smooth (approx 1 minute).
Reduce speed and slowly incorporate heavy cream and 2 tbs of honey and until stiff peaks form (approx 2-3 minutes).
Fold in 1 punnet of raspberries and pistachios. If necessary, adjust sweetness and add more honey here, but don’t overwork.
Transfer to prepared pan and freeze for at least 6 hours.
For the topping, mix the lemon juice with 1 tablespoon of honey, and the other punnet of raspberries
When ready to serve, invert the semifreddo, slice portions with a serrated knife, and serve with topping and a generous sprinkle of mint leaves.
Looking for another super impressive looking -yet easy- dessert for this weekend? Check out our Healthier Chocolate Truffles.