Raspberry and Pistachio Semifreddo

DESCRIPTION:

Use a long serrated knife to cut clean slices. In place of the raspberries, substitute an equal amount of blueberries or chopped strawberries.

INGREDIENTS:

1/4 c. cold sour cream

1/2 c. confectioners’ sugar

1 c. cold heavy cream

1/4 c. pistachios, chopped

2 pt. raspberries, divided

1 tbsp. fresh lemon juice

1 tbsp. pure honey

2 tbsp. fresh mint leaves

INSTRUCTIONS:

Line an 8-by-4-inch loaf pan with plastic wrap, leaving an overhang on all four sides.

Beat sour cream with an electric mixer on medium speed until smooth, 1 minute. Add sugar and beat to combine. Reduce mixer speed to low and gradually beat in heavy cream. Increase speed to medium and beat until stiff peaks form, 2 to 3 minutes.

Fold in pistachios and 1 pint raspberries; transfer to prepared pan. Freeze until set, at least 4 hours or up to 1 week.

Whisk together lemon juice and honey in a bowl until dissolved. Add remaining raspberries and toss to combine. Let sit, tossing occasionally, 18 to 20 minutes. Invert semifreddo onto a platter; discard plastic. Top with raspberries and mint leaves.