Ingredients

Method

Begin by lining a loaf pan with plastic wrap, leaving extra on the sides to cover the semifreddo once filled.

In a blender, combine the chopped strawberries, honey, and vanilla extract. Blend until the mixture is smooth.

In a large bowl, whip the heavy cream until stiff peaks form.

Gently fold the strawberry mixture into the whipped cream until well combined.

Stir in the chopped pistachios.

Pour the mixture into the prepared loaf pan. Smooth the top with a spatula.

Fold the overhanging plastic wrap over the top to cover the semifreddo.

Freeze the semifreddo for at least 6 hours or overnight until firm.

To serve, remove the semifreddo from the freezer, unwrap the top, and invert the loaf pan onto a serving plate. Peel off the plastic wrap.

Let the semifreddo sit at room temperature for a few minutes for easier slicing.

Garnish with whole strawberries and additional pistachios if desired before slicing and serving.

This semifreddo can be stored in the freezer for up to two weeks. Just be sure to cover it well with plastic wrap to maintain its freshness and texture.