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The dessert, Mediterranean

Pistachio semifreddo with raspberry coulis

Pistachio semifreddo is a frozen dessert for 6 people, somewhere between a mousse and an ice cream, topped with raspberry coulis. It takes 40 minutes of active work and is made entirely the night before in the freezer. It's a moderate difficulty recipe at €2.90 per person, and success comes down to a soft whipped cream and unmolding it right before serving.

A pistachio semifreddo, frozen yet soft as a mousse, sliced and topped with raspberry coulis.

Pistachio semifreddo with raspberry coulis
For
6 people
Work
40 min
Total time
8 h
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€2.90
Calories per person
490 kcalcalculated by Kiloach, your weight coach

Semifreddo slices like a cake but melts like ice cream. Its texture comes from whipped egg whites and cream folded together into an airy mousse, while pistachio paste gives it that round, slightly toasted flavor found in Italian desserts. A tart raspberry coulis wakes up every bite.

Save this dessert for dinners where you want nothing left to do on the day, a summer dinner party with friends, a birthday, or a long spring lunch. It follows a hearty main course well, a braised meat dish or a barbecue, and ends the meal on a light, fresh note.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 6 h 08
  2. The same day 1 step
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The night before, make the semifreddo completely and let it freeze overnight, the longest step but one that needs no watching. In the morning, blend and strain the raspberry coulis and keep it chilled. Right before serving, pull the pan out for five minutes, unmold, slice with a warm knife, and spoon over the coulis right away.

The ingredients

6 people

Dairy

  • Egg yolks 4
  • Egg whites 4
  • Heavy cream 40 cl

Pantry

  • Sugaroften in the pantry 130 g
  • Pistachio paste 100 g
  • Unsalted crushed pistachios 80 g
  • Sugar for the coulisoften in the pantry 50 g

Frozen foods

  • Frozen raspberries 300 g

Allergens Lactose, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Whisk the egg yolks with half the sugar over a bain-marie until they thicken, then stir in the pistachio paste. 8 min

    Smooth the pistachio paste with a spoonful of the sabayon before mixing it all together.

  2. Whip the cream to soft peaks and fold it into the slightly cooled mixture.

    Stop whipping the cream once it forms a soft peak, too firm and it will turn icy once frozen.

  3. Whip the egg whites with the remaining sugar into a soft meringue and gently fold in with half the crushed pistachios.

    Fold by lifting the mixture gently, the mousse should stay light.

  4. Pour into a lined loaf pan, sprinkle with the remaining pistachios, and freeze overnight. 6 h

    Allow at least six hours, the center needs to be firm and not sticky.

The same dayDuring the day, whenever you get a moment.

  1. Blend the raspberries with the sugar and strain the coulis through a sieve.

    Taste the coulis, a few drops of lemon juice brighten the fruit.

When it's time to serveThe final touches, right in front of your guests.

  1. Unmold the semifreddo, slice it with a warm knife, and top with the coulis.

    Take it out five minutes before slicing so it doesn't crumble.

Our tips to get it right

  • Line the loaf pan with plastic wrap that overhangs generously, unmolding becomes instant once you pull on the edges.
  • If your pistachio paste is very sweet, cut back slightly on the sugar in the sabayon to keep the dessert balanced.
  • Freeze the pan on a flat, level surface, a tilted semifreddo unmolds unevenly and slices poorly.

The variations

  • Swap the pistachio for hazelnut or almond paste for a milder flavor, the same amount works fine.
  • For a quicker version, skip the homemade coulis and serve with fresh raspberries lightly crushed with a fork.
  • In winter, replace the raspberries with a mixed frozen red fruit coulis, blackcurrant and blackberry add more character.

What to serve it with

  • A strong espresso to finish
  • Crisp almond tuile cookies
  • A chilled sweet muscat wine

Storage

The semifreddo keeps up to 5 days in the freezer, well wrapped in its pan. The raspberry coulis keeps 2 days in the fridge in a sealed container. Don't refreeze it once sliced and left out more than 15 minutes.

Questions about this recipe

Can I use light cream instead of heavy cream?

No, heavy cream is needed for the whipped cream to hold and stay soft once frozen. Light cream would make the semifreddo grainy and less creamy.

How do I slice the semifreddo without it crumbling?

Take it out of the freezer five minutes before unmolding, then use a knife run under hot water and wiped between slices. This gives a clean cut without cracking the surface.

Can I serve this dessert without the raspberry coulis?

Yes, you can top it with melted chocolate or simply fresh seasonal fruit. The coulis mainly adds a tart touch that balances the richness of the pistachio.

Does this semifreddo work for a larger group?

This recipe for 6 doubles easily using two loaf pans instead of one larger one, for even freezing. Just allow a bit more resting time in the freezer.

Can a pistachio semifreddo with raspberry coulis be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 4 steps, the same day, 1 step, when it's time to serve, 1 step.

How long does it take to make a pistachio semifreddo with raspberry coulis?

Allow 8 h in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in a pistachio semifreddo with raspberry coulis?

About 490 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a pistachio semifreddo with raspberry coulis cost?

About €2.90 per person, that's €17.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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