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River Cottage Vanilla Yoghurt, Pistachio and Blackberry Semifreddo

We’ve got River Cottage’s star chef Chiara Tomasoni to thank for this sweet Italian treat. The famous farmhouse’s deliciously creamy vanilla yoghurt is the key ingredient, while a splash of blackberry whiskey and rich double cream bring an extra dollop of indulgence.

  • Preparation time: 45 min(s)
  • Cooking time: 0 min(s)
  • Servings: 8-10

How to make

  1. Using a hand whisk, whip the cream, sugar and booze until it reaches soft peaks.
  2. Separately, with a clean whisk, whip the egg whites until they reach stiff peaks.
  3. Fold the egg yolks, blackberries and 2/3 of the pistachios into the cream mix, then fold the yoghurt in too.
  4. Gently fold the egg whites into the cream mix until incorporated.
  5. Add to a lined loaf tin or two smaller tins and freeze until set - at least 3 hours.
  6. This dessert keeps in the freezer for up to a month!
  7. Before serving, pop the semifreddo in the fridge for 30 minutes so it can soften slightly.
  8. Tip onto a serving platter and decorate with more blackberries stewed with a little sugar and brandy. Sprinkle a couple extra pistachios and your show stopping dessert is ready to be sliced!