Raspberry and pistachio semifreddo is ideal for Valentine’s Day, a small single portion to share with your sweetheart. This parfait is very simple to prepare and can also be made in advance, by storing it in the freezer. We start with the base, a light and crumbly pistachio dacquoise, then prepare the custard and then the pistachio Bavarian cream. Once assembled, it can be frozen and decorated only before serving.

DifficultyMedium
CostMedium
Preparation time1 Hour
Cooking time10 Minutes
Serving8-10
Cooking methodOven
CuisineItalian

Ingredients

For pistachio dacquoise

2¹/₂ tablespoons egg whites (40 g)

2¹/₂ tablespoons sugar (40 g)

1 tablespoon almond flour (15 g)

1 tablespoon pistachio flour (15 g)

1 tablespoon icing sugar (15 g)

For pistachio bavarian

6.3 ounces custard (180 g)

4.9 ounces pistachio (140 g)

4 g gelatine (sheets)

3.5 ounces white chocolate drops (100 g)

8 ounces whip cream (225 g)

For custard

6.3 ounces whip cream (180 g)

2.6 ounces milk (75 g)

3 yolks

3 tablespoons sugar (30 g)

1 vanilla bean

For raspberry sauce

5.3 ounces raspberry (150 g)

2 ounces icing sugar (60 g )

2 tablespoons lemon juice

For decoration

raspberry

raspberry jam

pistachio (grain)

Tools

1 Pot

1 Pan

1 Blender / Mixer

1 Baking Tray

1 Planetary Mixer

3 Bowls

1 Mold

1 Cutter

Steps

For pistachio dacquoise

With a blender, pulverize the almond flour, pistachio flour and icing sugar, set aside. Beat the egg whites with the granulated sugar until stiff. Combine the powders and mix gently from bottom to top. Gently spread the mixture to a thickness of 0.39 inch (1cm) in a pan lined with parchment paper. Bake at 356 ° F (180 ° C) for 10-12 minutes.

For custard

Heat the milk with the whip cream and vanilla bean. Meanwhile, lightly beat the egg yolks with the sugar and the vanilla seeds without whipping. Remove the vanilla pod and pour the milk into the yolks and sugar mixture. Return to the heat and cook up to 183 ° F (84 ° C). Remove from heat.

For pistachio bavarian

Soak the gelatin, then squeeze it and add it to the still hot custard. Pour the custard into the chopped white chocolate and mix with a spatula. Add the pistachio paste. Allow to cool to 95 ° -100 ° F (35 ° -38 ° C) and add the semi-whipped cream.

For raspberry sauce

In a pan, combine the raspberries, lemon juice and icing sugar and cook over low heat for about ten minutes. When the fruit is cooked, pour everything into a colander and, pressing well with the back of a spoon, strain the sauce that you will get directly into a bowl.

For assembly

Pour the Bavarian cream into the special silicone molds. Leave to cool for 1 hour in the freezer. Cut the pistachio dacquoise into discs with the diameter of the silicone molds. Spread the raspberry jam on the dacquoise base and arrange the Bavarian cream on each disc. Store in the freezer. The Bavarian should be consumed at 39°-42 ° F (4 °-6 °). Garnish with the raspberry sauce, chopped pistachios and raspberries.