Recipe Pistachio semifreddo di Flavia Imperatore of 13-06-2018 [Updated on 13-06-2018]
The Pistachio semifreddo is a recipe that lovers of pistachio sweets they shouldn't get away. To make this semifreddo I pasteurized both the yolks and the whites, preparing a sugar syrup to be poured boiling while I whipped the eggs, and I also added both a thin grain and a pistachio cream. The result was a scream!
If you have a birthday to celebrate or just want to serve a sweet ice cream after a lunch, make this pistachio parfait and decorate it on the surface with a nice topping and some fruit just like I did;) Good day to those who pass by here : *
How to make pistachio semifreddo
Start preparing a sugar syrup by dissolving the sugar with the water in a saucepan until it reaches a temperature of about 121 °.
Separate the yolks from the whites and whip the latter until stiff.
Then add half of the prepared syrup.
Resume whipping until the mixture is shiny and firm and until the bowl has cooled completely.
Now whip the egg yolks adding the remaining syrup always boiling and always flush.
Chop the pistachios to obtain a thin flour.
Add them to the mixture of yolks together with the pistachio paste and mix.
Now whip the cold cream from the fridge.
Add the freshly prepared pistachio mixture, mix gently, and move everything into the whipped egg whites.
Mix from the bottom up.
Cover the mold with plenty of cling film.
Pour everything inside and cover with excess film.
Move to the freezer for at least 6 hours.
Turn your pistachio semifreddo upside down on a serving plate 15 minutes before bringing it to the table and decorate it with topping and fresh fruit.