The recipe for creamy and easy pistachio semifreddo is as simple and quick as can be to prepare and enjoy a delicious creamy dessert that you can make in advance and then set off on adventures if you’re one of the lucky ones currently on vacation!
Pistachios are a type of nut that has been well-known since ancient times with many beneficial properties for the body.
In Italy, pistachios are primarily cultivated in Sicily, where you can find the famous Bronte pistachios!
Pistachios are very high in calories, as is common with all nuts, and should be consumed with care.
Pistachios are mainly used in sweet recipes, but they also enhance and elevate savory dishes. As a resident of Bologna, I recall that they are even added to Bologna’s salami preparation, known as mortadella!
Pistachios… “According to scientific studies, some molecules present in pistachios may protect cardiovascular health; in particular, these nuts seem to be useful against hypercholesterolemia and may have anti-inflammatory effects.” (source → Humanitas)
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- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No Bake
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for PISTACHIO SEMIFREDDO RECIPE
- 1 cup heavy whipping cream
- 1 cup sweetened condensed milk
- 1 cup pistachio cream
- as needed pistachio crumbs
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 heavy whipping cream and sweetened condensed milk and begin whisking with the electric beaters to form a soft and fluffy foam.
Add the pistachio paste, almost marbling it, meaning not mixing it too evenly or too much.
Add part of the pistachio crumbs to the cream mixture and mix it in.
Now, line the mold with plastic wrap and pour the mixture in, leveling it.
Leave the pistachio semifreddo in the freezer overnight to harden properly.
When ready to serve, remove the semifreddo from the freezer at least 15 minutes before serving.
To help release the dessert from the mold, you can gently run it under hot water, but do so with great care to avoid soaking the dessert itself!
While the semifreddo is thawing, if you like, whip 100 grams of cream with the electric beaters and, after placing it in a piping bag, decorate the surface of the cold dessert with small tufts, adding a bit of pistachio crumbs.
It’s delicious, a taste that envelops the palate completely, leaving a delightful aroma!
Enjoy your meal!
Annalisa
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Here’s the recipe for chocolate and pistachio cake
read → https://blog.giallozafferano.it/asilannablu/ricetta-torta-al-cioccolato-e-pistacchi/
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