Strawberry Pistachio Semifreddo

This “semi-frozen” dessert does not require an ice cream maker and is perfect for a dinner party because it serves 8-12. Or you can keep it all for yourself in the freezer! Thank you to Martha Stewart, this was a big hit at our last Dinner Club! Martha Stewart is the entertaining queen of our time. Her magazine, Martha Stewart Living and her website are inspiring sources. You can also find this recipe at MarthaStewart.com

http://www.marthastewart.com/978987/strawberry-pistachio-semifreddo

Our dinner party of 8 divided this dessert into 8 portions. Not a lick was leftover!

Thank you to Rose Thill for discovering this recipe and to Nadine Kanuch for preparing it so exquisitely!

1/2 cup unsalted roasted shelled pistachios

8 ounces strawberries, hulled (about 2 cups)

1/2 cup plus 3 tablespoons sugar, divided

3 large egg yolks, room temperature

1 1/2 cup cold heavy cream

1/2 teaspoon pure vanilla extract

• Line a 5-by-9 inch loaf pan with plastic wrap, leaving a 2 inch overhang on all sides.
• Pulse pistachios in a food processor until coarsely chopped. Transfer to a small bowl.
• Place strawberries and 3 tablespoons sugar in the processor
• Puree until smooth and transfer to a fine sieve set over a bowl. Stir puree, pressing on solids to extract as much liquid as possible. Discard solids.
• In a medium bowl set over a pot of simmering water combine egg yolks and 1/2 cup sugar.
• Beat on high until pale yellow and tripled in volume, about 3 minutes.
• Transfer bowl to a larger bowl of ice water. Stir until mixture is very thick and cool, about 3 minutes.
• In another large bowl beat together cream and vanilla until soft peaks form.
• Whisk 1/3 of whipped cream into egg mixture, whisking until smooth.
• Then fold egg mixture into remaining whipped cream with a rubber spatula just until thoroughly blended.
• Pour 1/2 of the cream mixture into strawberry puree. Gently fold together until thoroughly incorporated.
• Pour strawberry cream mixture into the prepared loaf pan; smooth top.
• Fold pistachios into remaining cream mixture. Pour evenly over strawberry cream; smooth top.
• Fold plastic wrap over surface and freeze at least 12 hours.
• Keep frozen until ready to serve. Invert pan onto a cutting board. Unmold semifreddo, remove plastic, and cut crosswise into 3/4 inch thick slices. Voila!