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.
Elegant yet approachable, semifreddo is the kind of dessert you’ll want to serve when entertaining or when you just feel like a cool sweet treat. This is the taste of summer evenings on the patio.
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?
Honey Yogurt Semifreddo with Raspberries and Pistachios Recipe
An easy but elegant summer dessert made from yogurt, honey and raspberries topped with chopped pistachios.
Ingredients
- ½ cup/62g pistachios, shelled
- 4 egg whites
- ⅓ cup plus 2 Tablespoons/150g wildflower honey
- ¼ teaspoon cream of tartar
- ⅛ teaspoon sea salt
- 2 cups/454g strained whole milk or Greek yogurt (I like to use goat milk yogurt which can be easier to digest)
- The juice of half a lemon
- ¾ cup/140g fresh or frozen raspberries for the semifreddo
- 6 oz/170g fresh raspberries or mixed berries for serving
Instructions
- Line the long sides of a 9" x 5" /2 litre loaf pan with parchment paper, leaving enough hanging over sides to fold over.
- Coarsely chop pistachios, set aside.
- In a mixer bowl combine egg whites, honey, cream of tartar and salt and set over a pot of simmering water (the bottom of bowl should not touch the water); stirring until mixture is warm, about 2 to 3 minutes.
- Remove bowl from heat and beat mixture with the whisk attachment on medium-high speed until stiff, glossy peaks form, about 5 to 7 minutes. The meringue should be firm and glossy and keep its shape.
- Whisk yogurt together with lemon juice in a large bowl.
- Whisk a few large spoonfuls of the meringue mixture into the yogurt to lighten the base, then fold the rest of the meringue into the yogurt gently until fully incorporated.
- Spoon ⅓ of the yogurt meringue mixture into pan cover with a layer of raspberries and add the remaining yogurt mixture. Smooth the surface with a spoon, then cover and freeze for at least 4 hours or until firm (or overnight).
- Dip the bottom of the pan in hot water for a few seconds. Turn out onto a serving platter sprinkle with chopped pistachios and additional berries and slice.
Notes
Gluten-Free, Grain-Free, Vegetarian, (make it Paleo by substituting whipped coconut cream for the yogurt.)
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Nutrition Information:
Yield:
8Serving Size:
1 sliceAmount Per Serving: Calories: 314Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 154mgCarbohydrates: 51gFiber: 5gSugar: 44gProtein: 9g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Georgia @ The Comfort of Cooking says
This looks so cool and refreshing for a summer dessert to share with friends. Great recipe, Sylvie! I'm so looking forward to meeting you at the Ziplist party tomorrow!
Brian @ A Thought For Food says
This looks totally elegant! And I just love the brightness of the berries and pistachios on top!
Jeanette says
So pretty Sylvie - I've never made semifreddo but this would be perfect for summer entertaining - love how light and healthy this is, and so interesting that whipped egg whites are used.
Katrina @ Warm Vanilla Sugar says
This sounds perfect! And is so pretty. I've never had semifreddo so I'm definitely going to try this recipe!
Stacy | Wicked Good Kitchen says
Absolutely gorgeous, Sylvie! Would love to try with whipped coconut cream and quite imagine that I would serve this spectacular semifreddo with a raspberry coulis spiked with a splash of Grand Marnier! xo
Grace @ Perpetual Nomming says
I'm intrigued...I've never heard of this but now I want to make it
Martyna @ Wholesome Cook says
Beautiful and simple recipe Sylvie, I am slightly envious of your change of seasons as we are now officially in winter. I love raspberries and yogurt, so this is perfect (and protein rich too!)
Rosa says
A delicious and refreshing summer dessert! Irresistibly sweet, nutty and fuity.
Cheers,
Rosa
Shelley Alexander says
Sylvie, Now this is a delectable recipe that I will be making on a regular basis for the summer! Honey yogurt, pistachios and raspberries sound like a perfect pairing. Thanks for sharing.
Maureen | Orgasmic Chef says
I have a soft spot for ice cream only 12 months of the year. Sometimes it's just what a woman needs and much better than throwing a shoe through the window.
Your semifreddo is beautiful!