Pistachio, Strawberry and Vanilla Semifreddo Recipe

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Pistachio, Strawberry and Vanilla Semifreddo
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Ingredients
10
Count
Nutrition
165
Calories
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Ingredients:

Directions:

  1. Line a metal loaf pan (approximately 9x5x3 ) with 2 layers of plastic wrap, leaving generous overhang on all sides.
  2. Grind pistachios and 2 tablespoons sugar in a food processor until very finely chopped. Transfer pistachio mixture to a small sauce- pan. Add 1/2 cup milk; bring to a boil. Remove from heat, cover, and let steep for 20 minutes. Set a fine-mesh strainer over a medium bowl; strain, discarding solids. Stir in almond extract; set pistachio mixture aside.
  3. Place remaining 1/2 cup milk in a separate small saucepan. Scrape in seeds from vanilla bean; add bean and bring to a simmer. Re- move from heat, cover, and let steep for 15 minutes. Set a strainer over another medium bowl; strain, discarding solids, and chill vanilla mixture.
  4. Purée strawberries and 2 tablespoons sugar in a food processor until smooth. Set a fine-mesh strainer over another medium bowl; strain, pressing on solids to extract as much juice as possible. Discard solids. Stir in vanilla extract and set strawberry mixture aside.
  5. Whisk eggs, salt, and remaining 1/2 cup sugar in a medium metal bowl. Set bowl over a medium saucepan of simmering water (do not allow bottom of bowl to touch water). Beat egg mixture at high speed until it triples in volume and an instant-read thermometer inserted into mixture registers 170°F, about 3 minutes. Remove bowl from over water and continue beating until thick and cool, about 3 minutes. Add one-third of egg mixture to each of the pistachio, strawberry, and vanilla mixtures; fold each just to blend.
  6. Beat cream in a large bowl until soft peaks form. Add one-third of cream to each of the pistachio, strawberry, and vanilla mixtures; fold each just to blend. Cover vanilla and strawberry mixtures separately; chill. Pour pistachio mixture into pan; smooth top. Cover; freeze until firm, about 45 minutes. Gently pour straw- berry mixture over pistachio layer; smooth top. Freeze until firm, about 45 minutes. Gently fold vanilla mixture to blend; pour over and smooth top. Freeze until firm, about 4 hours. DO AHEAD: Can be made 3 days ahead. Fold plastic wrap over; seal tightly and keep frozen.
  7. Uncover semifreddo. Using plastic wrap as an aid, lift from mold. Invert onto a chilled platter; peel off plastic. Slice crosswise.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 164.6 Kcal (689 kJ)
Calories from fat 111.96 Kcal
% Daily Value*
Total Fat 12.44g 19%
Cholesterol 59.56mg 20%
Sodium 83.89mg 3%
Potassium 208.1mg 4%
Total Carbs 9.41g 3%
Sugars 5.97g 24%
Dietary Fiber 1.46g 6%
Protein 4.93g 10%
Vitamin C 7.6mg 13%
Iron 0.7mg 4%
Calcium 60.7mg 6%
Amount Per 100 g
Calories 210.65 Kcal (882 kJ)
Calories from fat 143.28 Kcal
% Daily Value*
Total Fat 15.92g 19%
Cholesterol 76.21mg 20%
Sodium 107.36mg 3%
Potassium 266.31mg 4%
Total Carbs 12.04g 3%
Sugars 7.64g 24%
Dietary Fiber 1.86g 6%
Protein 6.31g 10%
Vitamin C 9.7mg 13%
Iron 0.9mg 4%
Calcium 77.6mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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