Pistachio Semifreddo

Pistachio semifreddo is a sophisticated and delicious dessert, perfect to conclude a meal with a fresh and tasty note. Here is the recipe to prepare this delightful dessert.

Ingredients

• 100 g of unsalted pistachios (plus some whole for garnishing)
• 100 g of granulated sugar
• 3 egg yolks
• 250 ml of fresh cream to whip
• 100 ml of whole milk
• 1 sachet of vanillin or the seeds of a vanilla pod
• 2 tablespoons of icing sugar

Preparation

1. Finely grind the pistachios in a mixer until you obtain a not-too-fine powder.
2. In a small pot, heat the milk with the vanillin or vanilla seeds without bringing it to a boil.
3. In a large bowl, whisk the egg yolks with the granulated sugar until you have a light and fluffy mixture.
4. Add the hot milk to the mixture of yolks and sugar, stir well and transfer everything back into the pot.
5. Cook in a double boiler or over very low heat, constantly stirring until the cream has slightly thickened (be careful not to boil it).
6. Remove from heat and let it cool slightly, then add the ground pistachios and mix well.
7. Whip the fresh cream with the two tablespoons of icing sugar until firm and gently fold it into the mixture, stirring from bottom to top to keep it airy.
8. Pour the mixture into a loaf pan lined with plastic wrap or into individual molds.
9. Put it in the freezer for at least 4 hours, or preferably overnight.
10. When ready to serve, unmold the semifreddo and decorate it with whole or chopped pistachios.

Curiosity

The pistachio is native to the Middle East and its cultivation has spread throughout the Mediterranean basin, particularly in Sicily, where it finds an ideal habitat. In Italy, the pistachios from Bronte, Sicily, are renowned for their superior quality and are often used in the preparation of fine desserts like semifreddo.

If you find yourself without some of the ingredients listed above or you prefer a slightly different variation, you could use mascarpone instead of some of the cream for a richer taste.