TOTAL TIME:4 hours 40 mins
1/4 c. cold sour cream
1/2 c. confectioners’ sugar
1 c. cold heavy cream
1/4 c. pistachios, chopped
2 pt. raspberries, divided
1 tbsp. fresh lemon juice
1 tbsp. pure honey
2 tbsp. fresh mint leaves
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- Line an 8-by-4-inch loaf pan with plastic wrap, leaving an overhang on all four sides.
- Beat sour cream with an electric mixer on medium speed until smooth, 1 minute. Add sugar and beat to combine. Reduce mixer speed to low and gradually beat in heavy cream. Increase speed to medium and beat until stiff peaks form, 2 to 3 minutes.
- Fold in pistachios and 1 pint raspberries; transfer to prepared pan. Freeze until set, at least 4 hours or up to 1 week.
- Whisk together lemon juice and honey in a bowl until dissolved. Add remaining raspberries and toss to combine. Let sit, tossing occasionally, 18 to 20 minutes. Invert semifreddo onto a platter; discard plastic. Top with raspberries and mint leaves.