Serving Size:1 slice and 2 tablespoons raspberries each
Freeze:6 hrs to 24 hrs
Raspberry Semifreddo with Pistachios and Raspberry Swirl
Line a 9x5x3-inch loaf pan with a double layer of plastic wrap, leaving a 2-inch overhang on all sides. Set aside.
In a food processor combine the 1 pound raspberries, 2 tablespoons of the sugar, the lime juice, and salt. Cover and process until pureed and smooth. Strain the puree through a fine-mesh sieve; discard seeds. Set puree aside. In a medium heatproof bowl combine eggs and the remaining 2 tablespoons sugar. Beat with an electric mixer on medium speed until combined. Place bowl over a saucepan filled with gently boiling water (the bowl should not touch the water). Cook, beating constantly on medium speed, until an instant-read thermometer inserted in center of the mixture registers 140 degrees F and maintains that temperature for 3 1/2 minutes (10 to 12 minutes total cooking time) or reaches 160 degrees F. Remove from heat. Remove bowl from over the water; continue beating off the heat until cooled to room temperature (about 5 minutes).
In a large bowl combine whipped topping and almond extract. Fold cooled egg mixture, the raspberry puree, and 1/2 cup pistachio nuts into whipped topping mixture, leaving some swirls. Pour into prepared pan; smooth the top. Cover with plastic wrap; freeze for 6 to 24 hours or until firm.
To serve, toss the 8 ounces fresh raspberries with honey. Remove semifreddo from freezer and let stand for 10 to 15 minutes to soften slightly. Remove semifreddo from pan by pulling up on the overhanging plastic wrap, then invert onto a cutting board and peel off plastic. Cut into 3/4-inch-thick slices and transfer to serving plates. Top with some of the raspberries and serve immediately. If desired, top with additional chopped pistachios and garnish with fresh mint