A semifreddo is a dessert that is sort of a custard, sort of a frozen mousse. Like ice cream, you can take the flavor in many different directions but I decided to make it very summery with chopped berries and pistachios in a lemon cream. Not all recipes have a crust but I like the contrast in textures so I added a graham cracker crust.
You can doll it up by arranging the berries in a fancy swirl or make it mysterious by putting the graham cracker crumbs on the top rather than on the bottom. If you have prepared it in a bread pan, when it is time to serve, cut a slice and drizzle on maple syrup. If you’ve made individual ramekins, pour the syrup directly on top.
Semifreddo with Pistachios, Berries and a Maple Drizzle
2 cups whipping cream
1 ½ cup sugar
Zest and juice of ½ lemon
7 egg yolks
Pinch of salt
½ cup crushed graham crackers
¼ cup chopped pistachios
1 ½ cup finely diced berries (strawberries, blueberries, raspberries)
Runamok Sugarmaker’s Cut pure maple syrup
Find 6 – 8 6oz ramekins and set them aside. Alternatively, you could use a single bread pan.
Pour the whipping cream into a medium sized bowl or standing mixer and whip until stiff peaks form. Set aside in the refrigerator.
In a medium sized pot or double boiler, combine the sugar, lemon juice, lemon zest, egg yolks and salt. Place over medium-low heat and whisk constantly to prevent the eggs from cooking too soon. Continue whisking until the mixture has thickened slightly and the temperature has reached 170 degrees, about 8 minutes. Remove from the heat and let cool.
When the custard is entirely cool, remove the whipped cream from the fridge and fold it gently in. Add the pistachios and fruit and repeat. Set out your ramekins and decide on a decoration plan. If putting the graham crackers on the bottom, add it now and then spoon the semifreddo on top, leaving just a little extra room so you can pour maple syrup on later when it is frozen. Continue with more ramekins until you have used all of the custard. Feel free to make any additional decorations with the fruit on top.
Place the custards in the freezer and let set for at least four hours or more. When ready, remove from the freezer and serve with a bottle of Runamok’s Sugarmaker’s Cut pure maple syrup for guests to pour as they like.