The pistachio semifreddo is a fresh and delicious spoon dessert, egg-free, prepared without an ice cream maker. It is ideal to enjoy at the end of a meal after a summer dinner. It can be prepared in advance comfortably and kept in the freezer ready for guests. For the pistachio semifreddo, I used a 100% nut cream made from pistachios and decorated with chopped pistachios and cocoa and hazelnut spread.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 8/10 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 cups fresh heavy cream
- 6 oz condensed milk
- 6 oz 100% pistachio cream
- 2 tbsp rum
- to taste cocoa and hazelnut spread
- to taste chopped pistachios
Tools
- 1 Loaf pan approximately 9 x 5 inches
- 2 Bowls
- 1 Kenwood Hand Blender
- 1 Serving plate
Steps
Condensed milk can be purchased at the supermarket, but if you want to try making it at home, you can find my recipe HERE.
In a bowl, whip the cream until stiff peaks form (I use the immersion blender with a whisk attachment). Pour the condensed milk into a separate bowl and add the rum and a couple of tablespoons of whipped cream, mixing to soften the condensed milk. Continue adding the cream by tablespoonfuls, mixing with upward motions to keep the mixture from deflating, until you obtain a soft and fluffy cream. Add the pistachio cream and mix well to achieve a well-combined mixture.
Line a loaf pan approximately 9 x 5 inches with plastic wrap. Smooth out evenly and shake the pan slightly on the countertop to eliminate any air bubbles. Cover with plastic wrap and place in the freezer for about 5 hours.
When the semifreddo is ready, remove it from the mold, place it on a serving plate, and decorate as desired with cocoa and hazelnut spread and chopped pistachios. Let it acclimate at room temperature for at least 5/8 minutes before slicing.
Notes
If you prefer, you can prepare individual servings using silicone molds.
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