The creamy and easy pistachio semifreddo recipe is one of the simplest and quickest ways to prepare and enjoy a delicious creamy dessert that we can make in advance and head off on adventures if we are the lucky ones now on vacation!
Pistachios are a type of nut well known since ancient times with many beneficial properties for the body.
In Italy, pistachios are mainly cultivated in Sicily where we find the famous Bronte pistachios!
Pistachios are high in calories as all nuts generally are, and clearly, it’s preferable to consume them carefully.
Pistachios are mostly used in sweet preparations, but they can also enhance and elevate savory recipes, and as a Bologna resident, I remember they are also added to the preparation of the Bologna salami, known as mortadella!
According to scientific studies, some molecules present in pistachios can protect cardiovascular health; in particular, it seems that these seeds can be helpful against hypercholesterolemia and may have anti-inflammatory effects” (source → Humanitas)
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
INGREDIENTS FOR PISTACHIO SEMIFREDDO RECIPE
- 1 cup heavy cream for whipping
- 1 cup sweetened condensed milk
- 1 cup pistachio cream
- to taste pistachio crumbles
TOOLS FOR PISTACHIO SEMIFREDDO RECIPE
Loaf pan 10 x 4 inches
- Mixers
- Stand Mixers
- Loaf Pans
- Bowls
FOR THE PREPARATION OF THE PISTACHIO SEMIFREDDO RECIPE
In a bowl, pour the liquid heavy cream for whipping and the condensed milk and start to beat with an electric mixer until you get a soft and fluffy foam.
Add the pistachio paste almost marbling it in, not mixing it uniformly and avoiding over-mixing.
Add some of the pistachio crumbles to the cream, milk, and pistachio mixture and blend the mixture.
At this point, line the mold with plastic wrap and pour everything in, leveling it out.
Leave the pistachio semifreddo in the freezer overnight to set properly.
When it’s time to taste, remove the semifreddo from the freezer at least 15 minutes before serving.
To facilitate removing the dessert from the mold, you can also carefully run it under hot water, but be careful not to soak the dessert itself!
While the semifreddo is recovering from freezing, if desired, whip 100 grams (about ½ cup) of cream with an electric mixer and, after putting it in a piping bag, decorate the cold dessert surface with small dollops, adding a bit of pistachio crumbles.
It’s delicious, a taste that completely envelops the palate, leaving a delightful aroma!
Enjoy your meal!
Annalisa
Remember that at the top where you see the blog menu, there is a magnifying glass 🔎 that allows you to enter an ingredient or recipe title to find all the preparations that have that title or ingredient, and I hope among these you’ll find recipes you like!
I leave you with the recipe for chocolate and pistachio cake
read →https://blog.giallozafferano.it/asilannablu/ricetta-torta-al-cioccolato-e-pistacchi/
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