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.
Monica Severino says
Having lived in Italy, I've made semifreddo before (with crushed amaretti cookies). This recipe looks delicious and the combination of honey, yogurt, and pistachios reminds me of Middle Eastern cuisines. I may try this with a splash of rose water or orange blossom water.
Yvonne says
Curious, why do we heat the egg white mixture? Could that step be left out? Is it to avoid the raw egg?
Sylvie says
No, actually the egg and sweetener is heated initially to make a more stable meringue that whips up nicely.
Kristi Rimkus says
This dessert looks amazing. I've not heard of semifreddo, and I can see I've been missing out.
Veronique says
Just curious, you say that there is no vanilla in the recipe but you state it right here. Perhaps its an error, just checking.
In a mixer bowl combine egg whites, honey, cream of tartar, salt and vanilla extract 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.
Also I tried to whisk on med-high the egg white mixture, but it never hardened to stiff peaks, it stayed wet. I dumped the lot and whisked egg whites by themselves and added the honey-salt mix to the lemon yoghurt mixture. Didn't use the cream of tartar at all since made stiff peaks with just egg whites.
Thank you very much for this amazing recipe!
Sylvie says
Thank you for catching that! When I first wrote the recipe I had included vanilla but after testing decided the flavor was better without so I eliminated it but must have forgotten to remove it from the instructions as well.
Ashfoodfashionparty says
Delicious.....SO inspired..I might make it tonight
SpicieFoodie says
This airy and cooling treat is exactly what I want on a hot summer day. Thanks for sharing your delicious recipe, Sylvie.
sweetsugarbelle says
I love this recipe, Sylvie! It contains all of my favorite flavors, doesn't require any special equipment/machines, and it's perfect for us in this sweltering heat. I feel like a broken record because I say this often, but your photography...it's mindblowingly beautiful!
Ashfoodfashionparty says
Your pictures entice me before I get to the recipe..Lovely as always.
Nutmeg Nanny says
Oh my, this is beautiful! Looks like a perfect summer treat 🙂