Pistachio Semifreddo
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
51
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food processor until very finely ground
2
Add remaining 1/2 cup pistachios and pulse until just coarsely ground
3
Beat egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks
4
Beat in remaining 1/4 cup plus 2 tablespoons sugar, a little at a time, then increase speed to high and beat until meringue just holds stiff, glossy peaks
5
Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks
6
Fold meringue into cream gently but thoroughly, then fold in nut mixture in same manner
7
Spoon into a 2-quart dish and freeze, covered, until firm enough to scoop, about 4 hours
8
Let soften slightly before serving
9
Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food processor until very finely ground
10
Add remaining 1/2 cup pistachios and pulse until just coarsely ground
11
Beat egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks
12
Beat in remaining 1/4 cup plus 2 tablespoons sugar, a little at a time, then increase speed to high and beat until meringue just holds stiff, glossy peaks
13
Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks
14
Fold meringue into cream gently but thoroughly, then fold in nut mixture in same manner
15
Spoon into a 2-quart dish and freeze, covered, until firm enough to scoop, about 4 hours
16
Let soften slightly before serving