Raspberry Pistachio Blossoms Recipes
RASPBERRY AND PISTACHIO SEMIFREDDO
I love this dessert because it is super easy to prepare! I serve this in the summer at our lake house and everyone gets so excited. I remember the first time I made it our friends the Zacharys were over for dinner and their eyes opened so wide when I walked out with this dessert. All I can say is that the semifreddo platter and everyone's plates were empty. Give this recipe a try if you want to impress your friends. It's gluten-free. Serve garnished with extra raspberries or puree some of the raspberries with a teaspoon of honey and drizzle on top.
Provided by Cindy Anschutz Barbieri
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 6h5m
Yield 6
Number Of Ingredients 6
Steps:
- Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
- Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.
- Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.
- Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
- Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 16.6 g, Cholesterol 259.2 mg, Fat 20.8 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 10.9 g, Sodium 37.7 mg, Sugar 11.8 g
RASPBERRY AND PISTACHIO FRIANDS
Steps:
- Preheat the oven to 350°F/180°C/160°C fan/gas 4. Melt the butter in a small pan, then remove from the heat and leave to cool a little. Grease eight holes of the friand (or muffin) tin with a little bit of butter.
- Blitz 85g (2/3 cup) of the pistachio nuts in a food processor with the confectioners' sugar until very finely chopped. Tip into a bowl with the ground almonds and flour and mix together. Roughly chop the remaining pistachio nuts and set aside.
- Froth the egg whites lightly with a fork, then pour into the nuts and flour mixture with the melted butter and mix well.
- Pour the mixture into the friand tin holes, add a few raspberries to each one, then scatter with the chopped pistachios. Bake for 20-25 minutes until the friands are risen and springy to the touch and a skewer inserted comes out clean.
- Serve warm or at room temperature. Dust with a little confectioners' sugar if you like. They should be light and chewy!
- Twist:
- Pecan Pie Friands: Make the friand recipe above, swapping pistachios for 100g (1 cup) pecans and the raspberries for 75g (2.6 oz) chewy toffee, chopped into small pieces. Sprinkle the toffee over the friand batter before baking.
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- Preheat the oven to 400F. Line 2 baking sheets with baking parchment. On the first sheet draw 12 x 3½in lines spaced well apart. Turn the paper over so the pencil marks are underneath but can be seen, to use as a template.
- Put the butter, salt and 250ml (9fl oz) water into a large saucepan. Heat gently until the butter has melted, then bring to the boil. (Don’t let the liquid boil for any length of time, or you will drive off too much moisture.)
- Now vigorously beat the egg into the hot dough, a little at a time. This takes some elbow grease! As you add the egg, the dough will become stiff and glossy.
- Spoon the mixture into a piping bag fitted with a ½in plain nozzle. Pipe the mixture onto the templates on the baking sheets.
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- For the pistachio crème pâtissière, pour the milk into a pan, add the pistachio paste and bring to the boil, then remove from the heat.
- Whisk the sugar, egg yolks and cornflour together in a large bowl. Pour a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well combined, then return to the pan.
- Remove from the heat and pass the mixture through a sieve into a clean bowl. Beat in the butter until melted. Leave to cool, cover the surface with cling film to prevent a skin forming and chill.
- For the raspberry crème pâtissière, pour the milk into a pan, add the raspberry powder and bring to the boil, then remove from the heat.
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