Raspberry Balsamic Semifreddo with Pistachio | Recipes | Roland Foods

Ingredients

• 1/4 cup sweet cream butter, unsalted
• 2 tbsp. raw sugar
• 3 1/2 cups fresh raspberries, tops removed and quartered
• 1 cup heavy cream
• 2 cups egg whites
• 1/2 cup raw sugar
• 2 tbsp. pistachios (shelled and toasted), unsalted
• 3 egg yolks
• Roland® Balsamic Glaze as desired
• Make meringue by stiffly whipping egg whites in a grease-free bowl with 1/2 cup of sugar. Gently fold berries into meringue. Keep mixture refrigerated and covered, set aside
• Blanche pistachios in water and chop finely. Pour milk into a thick bottom sauce pan, add pistachios and bring just to a boil and then remove from heat
• Beat egg yolks and sugar on high speed until pale and fluffy. Gradually add warm milk in a thin steam, stirring constantly
• Cook this custard over low heat, stirring constantly until mixture coats the back of a spoon. DO NOT allow custard to boil
• Remove custard from pot and place in a bowl over an ice bath. Fully cool custard
• Gently fold cooled custard into the strawberry meringue
• Gently swirl balsamic glaze into semifreddo mixture to make an elegant swirled pattern
• Line a terrine pan with plastic wrap and gently, with a spatula, transfer the mixture to the terrine. Allow to freeze and set for 4-6 hours
• Remove from terrine and slice to desired thickness
• Garnish with fresh berries and a light drizzle of balsamic glaze