Pistachio Semifreddo Recipe

Ingredients Semifreddo with Pistachio

• 500g of cream
• 4 yolks
• 140g of sugar
• 140g of pure pasta
• 40ml of water
• 100g of nougat
• 1 sachet of vanillin
• chopped pistachios
• spreadable pistachio cream

Procedure Pistachio semifreddo

1. In a saucepan, combine the sugar, water and mix to obtain a syrup. Turn off the heat and let it cool slightly.
2. Beat the egg yolks, add the sugar syrup and then the pure pistachio paste and the small pieces of nougat.
3. In a separate bowl, whip the cream until stiff, with the vanillin and then add the pistachio cream and previously beaten egg yolks.
4. Mix well from bottom to top and transfer the mixture into a mold lined with plastic wrap in which you have put a little chopped pistachio.
5. Level the pistachio parfait well and place it in the freezer overnight.
6. At the moment of tasting, leave it at room temperature for about 10 minutes and decorate with more pistachio grains and pistachio spread.