Pistachio Semifreddo
A luxuriously creamy Italian frozen dessert made with ground pistachios, whipped cream, and meringue. This elegant semifreddo combines the rich nutty flavor of pistachios with light, airy texture.
Ingredients
- •1½ cups shelled salted pistachios
- •1 cup sugar
- •6 large egg whites
- •2 cups chilled heavy cream
- •¼ teaspoon almond extract
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
8 min
- 3.
Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.
5 min
- 4.
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.
240 min
