This semifreddo is an easy and elegant summer dessert made from yogurt, honey and raspberries and topped with chopped pistachios.
I have to admit, I have a soft spot for ice cream, especially during the summer months. Well, if I’m being totally honest, it’s not just ice cream; sorbet, frozen yogurt, popsicles, oh and semifreddo make the list as well.
If you’ve never experienced semifreddo before, it’s like a lighter, airy version of ice cream. But here’s how it differs; it’s often served sliced like cake and no ice cream machine is needed.
While initially exceptionally soft and delicate, it will freeze quite solid, but once sliced it will slowly soften and develop a lush mousse-like texture. And when it comes to serving you have a few options. Slices are traditional but you can scoop it like ice cream or even freeze it in individual molds and turn them out to serve. I imagine semifreddo popsicles would be nice as well.
This particular honey yogurt semifreddo recipe starts with a meringue; you just beat warmed egg whites and honey together until they become glossy and form stiff peaks. That done, the whole thing gets gently folded into a base of lemon-spiked strained yogurt. (I’ve chosen yogurt here but feel free to substitute an equal amount of whipped coconut cream for a dairy-free version.)
The tang of the yogurt offsets the faintly floral sweetness of the honey, while a layer of raspberries adds color and a sweet-tart taste that plays well with both and a finish of chopped pistachios adds a little extra color and crunch.
And for an extra special treat, serve this yogurt semifreddo with a small glass of dessert wine.
Have you had semifreddo before?