Pistachio Semifreddo with Raspberries

 

1 cup raspberries

1/2 cup honey

1/2 cup sugar

1 cup pistachios

6 large egg whites

2 cups (1 pint) heavy cream

 

Put plastic wrap in a cake tin of any shape or size, making sure to get it evenly in the corners and with a lot of excess hanging off the sides. In a bowl add the raspberries and press them with the back of a spoon to combine. Add the honey and stir together until it forms a paste-like consistency. In a blender or food processor combine the sugar and pistachios and pulse until ground, but with some chunks still left. In a bowl beat the egg whites at medium speed until they have fluffed up with stiff peaks. Set aside, then beat the heavy cream until it has also fluffed up. Very gently, fold the egg whites into the heavy cream, then the sugar-pistachio mixture. Pour half of the raspberry mixture into the cake tin, then pour half of the egg white mixture on top. Then, pour another layer of the raspberry mixture followed by the rest of the egg white mixture on top. Put the excess plastic wrap on top to cover. Place in the freezer for at least 4 hours, up to 1 week before serving (because of the texture of the egg whites, do not keep it longer). When ready to serve, remove from the freezer and carefully remove the plastic wrap. Turn over and serve immediately.