Vanilla Yoghurt, Pistachio, and Blackberry Semifreddo
Treat your guests to our Vanilla Yoghurt, Pistachio & Blackberry Semifreddo—a creamy, nutty, and fruity frozen dessert crafted by our talented Chiara Tomasoni. Made with River Cottage Organic Vanilla Yoghurt, toasted pistachios, and sweet blackberries, it’s simple to prepare and perfect for special occasions. Try it yourself and tag us @rivercottagehq on Instagram!
serves 8-10
Method
- Using a hand whisk, whip the cream, sugar, and chosen spirit until soft peaks form.
- In a separate bowl, whisk the egg whites until stiff peaks form.
- Fold the egg yolks, blackberries, and 2/3 of the pistachios into the cream mixture. Gently fold in the River Cottage yoghurt.
- Carefully fold the whipped egg whites into the cream mixture until fully combined.
- Transfer to a lined loaf tin or two smaller tins and freeze for at least 3 hours, until set. This dessert can be stored in the freezer for up to a month.
- Before serving, place the semifreddo in the fridge for 30 minutes to soften slightly. Invert onto a serving platter, decorate with stewed blackberries mixed with sugar and brandy, and sprinkle with additional pistachios.
Ingredients
- 270g double cream
- 60g soft brown sugar
- 2 tbsp blackberry whiskey or brandy (or any preferred spirit)
- 200g River Cottage Organic Vanilla Yoghurt
- 2 eggs, separated
- 200g blackberries (or any soft fruit of your choice)
- A handful of toasted pistachios (or any preferred nuts)
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