Since today is National Pistachio Day, I thought I would post an interesting recipe that highlights pistachios as the main flavor. Semifreddo literally translates to half cold in Italian, and in the culinary world it is generally a term for various chilled or partially frozen desserts - including cake, ice cream, fruit, or custard. In this case, it is like an ice cream that you can make without an ice cream maker (woo-hoo!). The mixture doesn't get as frozen as ice cream would, but it tastes just as sweet. Pistachio semifreddo makes an elegant end to a supper with friends. To add this recipe to your repertoire, read more
1 1/2 cups shelled salted pistachios (6 1/2 oz)
1 cup sugar
6 large egg whites
2 cups chilled heavy cream
1/4 teaspoon almond extract
- Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food processor until very finely ground. Add remaining 1/2 cup pistachios and pulse until just coarsely ground.
- Beat egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks.
- 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.
- Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.
- Fold meringue into cream gently but thoroughly, then fold in nut mixture in same manner.
- Spoon into a 2-quart dish and freeze, covered, until firm enough to scoop, about 4 hours.
- Let soften slightly before serving.
Makes 2 quarts.
Please note: The egg whites in this recipe are not cooked, which may be of concern if salmonella is a problem in your area.