Raspberry Honey Pistachio Semifreddo

I love creating special desserts for the festive season… something that’s delicious and visually beautiful. It also has to be able to be made in advance. Because I certainly don’t want to be stuck in the kitchen once the fun starts! This Raspberry Honey Pistachio Semifreddo ticks all these boxes and it’s actually very easy to make. I’ve included both regular and Thermomix methods too.

I don’t own an ice-cream maker. It’s not something we eat a lot so I can’t justify the purchase of another piece of kitchen equipment. So, for a while now I’ve been working on ways to make ice-cream that doesn’t require churning, but also doesn’t end up very hard and icy. I’ve come up with a few strategies to get the texture right and using gelatin is the one I thought I’d share.

I’ve also realised that egg-free families don’t have many options in the ice-cream / dessert department. So this ones for you and I hope you really love it!

I only use Changing Habits Organic Gelatin.  Because gelatin is derived from animals, I like to know I am consuming the best quality product with the least chemical loading.

Health benefits

Packed with healthy fats from coconut milk and pistachios, this semifreddo offers a boost of protein and antioxidants. Raspberries are full of vitamins and fibre, supporting good digestion and skin health. Honey, is a natural sweetener, making this dessert both delicious and nutritious.

Ingredients

The main ingredients for this gluten-free, dairy-free recipe include coconut milk, raw honey, vanilla extract, tapioca flour or arrowroot powder, and gelatin. You’ll also need pistachios for a crunchy topping, frozen raspberries, and fresh raspberries to serve. Because there are only a handful of ingredients in this dessert, it’s important to use a creamy, delicious coconut milk (I like Ayam brand), quality honey and flavoursome raspberries as these are the stars of this dish!

How to make this Raspberry Honey Pistachio Semifreddo

To make this healthy semifreddo start by chilling one 400 g can of coconut milk in the fridge. Blend the remaining 400 g can of coconut milk with honey, vanilla, and tapioca flour, then heat until thickened. Combine this mixture with the other ingredients and blend in gelatin. Pour into a loaf tin and freeze until set. Toast the pistachios and blend the semifreddo mixture until smooth, folding in raspberries and pistachios. Freeze overnight, then serve topped with fresh raspberries and a drizzle of honey.

Serving suggestions and how to store

Serve by inverting the semifreddo onto a platter and garnishing with fresh raspberries and pistachios. Drizzle with honey for extra sweetness. Store leftovers in the freezer, covered tightly, for up to a week. To serve, allow it to thaw slightly before slicing with a warm knife.

Vary this Raspberry Honey Pistachio Semifreddo to suit your needs

For a nut-free version, simply omit the pistachios. To make it fructose-friendly, swap the honey for rice malt syrup and adjust the sweetness to your liking. If you want to avoid coconut, replace the coconut milk with a combination of cream and full-fat milk for a rich and creamy texture.

For more delicious, healthy and easy to make sweet recipes, click HERE.

Raspberry, Honey, Pistachio Semifreddo

Prep 15 minutes minutes

Freezing 4 hours hours

Total 4 hours hours 15 minutes minutes

Serves: 12 people

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Ingredients

• 800 ml canned coconut milk -preferably full-fat (2 large cans) - I love the taste of Ayam brand
• 115 g honey (⅓ cup) good quality, tasty raw
• 2 tsp vanilla -powder, extract or essence
• 2 tsp tapioca flour -or arrowroot powder
• 1½ tbsp grass-fed or organic gelatin
• 1 tsp sea salt -I use Maldon sea salt
• 75 g pistachio nuts (¾ cup) raw and shelled
• 125 g frozen raspberries (1 cup)
• 1 punnet fresh raspberries
• 1-2 tbsp honey -good quality, tasty raw

Method

• Place one can of coconut milk into the fridge to chill.
• Add half of the other can of coconut milk, the honey, vanilla and tapioca or arrowroot to a blender or food processor and mix on high to combine. Pour into a small pan and bring to a slow boil for about 2-3 minutes so the mixture thickens and coats the back of a spoon.
• Place the remaining half can of coconut milk in the blender with the sea salt and add the mixture from the pot. Blend to combine.
• Add the gelatin and blend for 2 minutes or so to dissolve the gelatin.
• Pour the mixture into a loaf tin (lined with baking paper) and place in the freezer for approx. 1-2 hours to set the mix to a jelly.
• Meanwhile, toast the pistachios nuts under a low grill watching them carefully so they don't burn. Set aside in the fridge to cool.
• Once the mixture in the freezer is set and wobbly. Place it back into the blender or food processor with the chilled can of coconut milk. Blend until a smooth, thick mixture forms.
• Fold in the frozen raspberries and ½ cup of chilled pistachio nuts (reserving ¼ cup of the nuts for garnish). Fold the mixture until the raspberries release a little of their colour.
• Re-line your loaf tin with baking paper and pour in the mixture. Cover and freeze over night or until ready to serve. 
• Serve by inverting the tin onto a plate or platter. Top with the fresh raspberries and the remaining pistachio nuts. 
• Drizzle over the honey and serve immediately.
• Use a large, sharp knife to cut the slices and run it under warm water between each slice. 

Thermomix

• Place one can of coconut milk into the fridge to chill.
• Add half of the other can of coconut milk, the honey, vanilla and tapioca or arrowroot to the thermomix bowl and heat 5 minutes, 100, speed 3.
• Now add the remaining half can of coconut milk and sea salt. Blend, 30 seconds, speed 4.
• Add the gelatin to the bowl and blend, 2 minutes, speed 4.
• Pour the mixture into a loaf tin (lined with baking paper) and place in the freezer for approx. 1-2 hours to set to a jelly.
• Meanwhile, toast the pistachios nuts under a low grill watching them carefully so they don't burn. Set aside in the fridge to cool.
• Once the mixture in the freezer is set and wobbly. Place it back into the Thermomix with the chilled can of coconut milk. Blend 30 seconds, speed 4.
• Using your spatula, gently fold in the frozen raspberries and ½ cup of chilled pistachio nuts (reserving ¼ cup of the nuts for garnish). Fold the mixture until the raspberries release a little of their colour.
• Re-line your loaf tin with baking paper and pour in the mixture. Cover and freeze over night or until ready to serve.
• Serve by inverting the tin onto a plate or platter and top with the fresh raspberries and the remaining pistachio nuts. 
• Drizzle over the honey and serve immediately.
• Use a large, sharp knife to cut the slices and run it under warm water between each slice. 

Variations

Nut-free

Simply omit the pistachios. It will still be delicious.

Fructose friendly

Replace the honey with rice malt syrup. I've also made this to appeal to sweet lovers, so you can reduce the amount of sweetener to suit your taste.

Coconut-free

I haven't tested it, but I would replace the coconut milk with 400ml of cream (used for the first gelatin stage) and 400ml of full-fat milk. 

 

I'd love to hear how you enjoy this recipe. Write a comment or better still, rate the recipe so more people can discover how delicious a whole foods way of life is. 

Course: Dessert

Author: Georgia Harding

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