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A shot of pistachio semifreddo, with melted chocolate being poured on it.
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Pistachio Semifreddo Recipe

A frozen treat that you would surely be making every summer! Pistachio semifreddo is delicious and so easy to prepare.  Enjoy them for your next dessert or snack!
Prep Time30 minutes
Cook Time20 minutes
Resting Time4 hours
Total Time4 hours 50 minutes
Course: Dessert
Cuisine: Italian
Servings: 12
Calories: 166kcal
Author: Neriz

Equipment

Ingredients

  • 1 & 1/4 cup pistachios, shelled
  • 1/3 cup sugar
  • 3 medium egg whites, organic
  • 1 cup heavy cream (or double cream)
  • 1/2 tsp vanilla extract
  • 200 grams dark chocolate, melted (optional)

Instructions

  • Toast the pistachios (either in the oven or stovetop will work) and chop them roughly.
  • Combine double cream with 1 cup chopped pistachios; mix then set aside in the refrigerator for at least 30 minutes.  
  • Take the cream with pistachios from the refrigerator and strain the pistachios. Set it aside.
  • Add vanilla extract into the cream and whip it to combine.
  • In a separate medium-sized bowl, beat the egg whites while slowly adding the sugar -- continue beating until the egg whites become stiff and glossy.
  • Gently fold 1/3 of the egg whites into the whipped cream; repeat until all the egg whites have been combined with the cream.
  • Add the strained pistachios and mix gently.
  • Spoon into your molds or tin. Cover the tins with plastic wrap.
  • Place tins or molds in the freezer for at least 4 hours.
  • Remove your pistachio semifreddo from the tin and sprinkle with the remaining chopped pistachios. 
  • Serve.

Video

Notes

  • Cook's Tip #1: For this recipe, I use 12 of the semi-sphere molds, and each semi-sphere is about 2 tablespoons.  As an alternative, you can also use a 2-lb tin.
  • Cook's Tip #2: Remember to toast the pistachios. Aside from infusing them into the cream, it will give the semifreddo a deeper pistachio flavor.
  • Cooks' Tip #3: You can use either vanilla extract or almond extract. I find that both work well for this recipe.
  • Cook's Tip #4: Feel free to use ramekins.Just line it with a plastic wrap before spooning the mixture into it. This will help you to remove the semifreddo for serving easily.
  • Cook's Tip #5: Before placing them in the freezer, cover the top of the tins/ramekins with plastic wrap. It will prevent ice crystals from forming on top.

Nutrition

Calories: 166kcal | Carbohydrates: 10g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 20mg | Potassium: 159mg | Fiber: 1g | Sugar: 7g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg