Best Raspberry And Pistachio Eton Mess Recipes

RASPBERRY AND PISTACHIO ETON MESS

Raspberry and Pistachio Eton Mess image

A fabulous version of the famous British dessert. I saw it in an issue of Food & Wine and immediately knew we had to try it. Delicious! You can also use store-bought meringue as a shortcut.

Provided by Starrynews

Categories Dessert

Time 4h30m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

5 large egg whites
1 1/3 cups granulated sugar
1/2 teaspoon cornstarch
1/2 teaspoon white vinegar or 1/2 teaspoon lemon juice
2 cups heavy cream
1/2 cup powdered sugar
1 vanilla bean, split and seeds scraped
2 pints raspberries
1/4 cup powdered sugar
1/2 cup pistachios, shelled and coarsely chopped
1/4 cup mint leaf, thinly sliced

Steps:

For the meringue: preheat the oven to 225 and place parchment paper on two large baking sheets. Beat the egg whites to the soft peak stage. As you continue to beat the egg whites on medium speed, gradually add sugar. When stiff glossy peaks form (about 5 minutes), reduce speed to low and add cornstarch and vinegar. Beat mixture for 20 seconds on high. Spread the mixture in 9" rounds on the baking sheets. Rounds will be about 1/2" high. Bake until the meringue is dry and crisp, about 3 hours. Let meringue cool before making the Eton Mess.
Prepare the whipped cream by whipping the cream to soft peak stage. Add 1/2 cup powdered sugar and vanilla seeds. Whip the mixture until firm peaks form.
Reserve one quarter of the raspberries. Combine the remainder with 1/4 c powdered sugar, and coarsely mash. Gently fold the raspberry mixture into the whipped cream.
Crumble the cooled meringue. Reserve 1 cup of meringue and mix the remainder into the raspberry whipped cream mixture.
Spoon the whipped cream mixture into individual bowls.
Top each with some of the remaining meringue, the whole raspberries, pistachios, and mint.

Nutrition Facts : Calories 379, Fat 20.8, SaturatedFat 11.3, Cholesterol 65.2, Sodium 46.8, Carbohydrate 46.4, Fiber 4.7, Sugar 38.8, Protein 4.8

RASPBERRY AND PISTACHIO SEMIFREDDO

Raspberry and Pistachio Semifreddo image

I love this dessert because it is super easy to prepare! I serve this in the summer at our lake house and everyone gets so excited. I remember the first time I made it our friends the Zacharys were over for dinner and their eyes opened so wide when I walked out with this dessert. All I can say is that the semifreddo platter and everyone's plates were empty. Give this recipe a try if you want to impress your friends. It's gluten-free. Serve garnished with extra raspberries or puree some of the raspberries with a teaspoon of honey and drizzle on top.

Provided by Cindy Anschutz Barbieri

Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes

Time 6h5m

Yield 6

Number Of Ingredients 6

Ingredients

6 egg yolks
3 tablespoons honey
1 teaspoon honey
1 cup heavy whipping cream
8 ounces fresh raspberries
2 ½ tablespoons chopped pistachio nuts

Steps:

Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.
Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.
Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 16.6 g, Cholesterol 259.2 mg, Fat 20.8 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 10.9 g, Sodium 37.7 mg, Sugar 11.8 g