Pistachio Semifreddo, Berry Compote
Pistachio Semifreddo, Berry Compote
Ingredients
For the Pistachio Semifreddo
- 3 large egg yolks
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1 1/2 cups heavy cream, cold
- 1/3 cup pistachio paste, pure, unsweetened
- 1/4 cup pistachios, finely chopped, toasted
- 1/8 teaspoon salt
For the Berry Compote
- 2 cups mixed berries, fresh or frozen (thawed if frozen)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice, freshly squeezed
Instructions
- 1
Line a 9x5 inch loaf pan with plastic wrap, leaving an overhang on all sides. This will help with easy removal.
⏱️ 5 min - 2
In a heatproof bowl, whisk the egg yolks until pale. Set aside.
⏱️ 2 min - 3
In a small saucepan, combine the 1/2 cup granulated sugar and 2 tablespoons water. Heat over medium-high heat, stirring until the sugar dissolves. Bring to a boil without stirring, and continue to boil until the syrup reaches 240°F (soft-ball stage) on a candy thermometer.
⏱️ 8 min•🌡️ 240°F - 4
With the mixer running on medium speed, slowly and carefully pour the hot sugar syrup in a thin stream into the egg yolks. Continue to beat the mixture on high speed for 7-10 minutes, or until it is very thick, pale, and has cooled to room temperature. This is your pâte à bombe.
⏱️ 10 min - 5
In a separate large, chilled bowl, whip the cold heavy cream with the 1/8 teaspoon salt until soft peaks form. Do not overbeat.
⏱️ 5 min - 6
Gently fold the pistachio paste into the cooled pâte à bombe mixture until fully incorporated. Then, carefully fold in the whipped cream in two additions, being careful not to deflate the mixture. Finally, fold in the toasted chopped pistachios.
⏱️ 5 min - 7
Pour the semifreddo mixture into the prepared loaf pan, smooth the top with a spatula, and cover loosely with the overhanging plastic wrap. Freeze for at least 4 hours, or preferably overnight, until firm.
⏱️ 240 min - 8
While the semifreddo chills, prepare the berry compote. In a medium saucepan, combine the mixed berries, 1/4 cup granulated sugar, and 1 tablespoon lemon juice. Bring to a simmer over medium heat, stirring occasionally.
⏱️ 2 min - 9
Continue to simmer the compote for 8-10 minutes, stirring and gently mashing some of the berries with the back of a spoon, until the sauce has thickened slightly and the berries have softened. Remove from heat and let cool completely.
⏱️ 10 min - 10
To serve, remove the semifreddo from the freezer and invert it onto a serving platter. Remove the plastic wrap. Using a sharp knife dipped in hot water, slice the semifreddo into 4 thick slices. Serve immediately with a generous spoonful of berry compote.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Semifreddo, Berry Compote
Ingredients
For the Pistachio Semifreddo
- 3 large egg yolks
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1 1/2 cups heavy cream, cold
- 1/3 cup pistachio paste, pure, unsweetened
- 1/4 cup pistachios, finely chopped, toasted
- 1/8 teaspoon salt
For the Berry Compote
- 2 cups mixed berries, fresh or frozen (thawed if frozen)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice, freshly squeezed
Instructions
- 1
Line a 9x5 inch loaf pan with plastic wrap, leaving an overhang on all sides. This will help with easy removal.
⏱️ 5 min - 2
In a heatproof bowl, whisk the egg yolks until pale. Set aside.
⏱️ 2 min - 3
In a small saucepan, combine the 1/2 cup granulated sugar and 2 tablespoons water. Heat over medium-high heat, stirring until the sugar dissolves. Bring to a boil without stirring, and continue to boil until the syrup reaches 240°F (soft-ball stage) on a candy thermometer.
⏱️ 8 min•🌡️ 240°F - 4
With the mixer running on medium speed, slowly and carefully pour the hot sugar syrup in a thin stream into the egg yolks. Continue to beat the mixture on high speed for 7-10 minutes, or until it is very thick, pale, and has cooled to room temperature. This is your pâte à bombe.
⏱️ 10 min - 5
In a separate large, chilled bowl, whip the cold heavy cream with the 1/8 teaspoon salt until soft peaks form. Do not overbeat.
⏱️ 5 min - 6
Gently fold the pistachio paste into the cooled pâte à bombe mixture until fully incorporated. Then, carefully fold in the whipped cream in two additions, being careful not to deflate the mixture. Finally, fold in the toasted chopped pistachios.
⏱️ 5 min - 7
Pour the semifreddo mixture into the prepared loaf pan, smooth the top with a spatula, and cover loosely with the overhanging plastic wrap. Freeze for at least 4 hours, or preferably overnight, until firm.
⏱️ 240 min - 8
While the semifreddo chills, prepare the berry compote. In a medium saucepan, combine the mixed berries, 1/4 cup granulated sugar, and 1 tablespoon lemon juice. Bring to a simmer over medium heat, stirring occasionally.
⏱️ 2 min - 9
Continue to simmer the compote for 8-10 minutes, stirring and gently mashing some of the berries with the back of a spoon, until the sauce has thickened slightly and the berries have softened. Remove from heat and let cool completely.
⏱️ 10 min - 10
To serve, remove the semifreddo from the freezer and invert it onto a serving platter. Remove the plastic wrap. Using a sharp knife dipped in hot water, slice the semifreddo into 4 thick slices. Serve immediately with a generous spoonful of berry compote.
⏱️ 5 min