Panini Girl

My obsessions-Italy and Cooking

September 10, 2016
paninigirl

3 comments

Pistachio Semifreddo

Somehow the summer months have just slipped away, but thankfully we’re still having gorgeous warm weather here in southern California . It may seem like I’ve been out fooling around, but I have been cooking and baking, just not much blogging.

One of the things I love about the summer months is the simplicity of the food and ease of getting supper on the table. With such amazing produce-tomatoes, corn, zucchini, eggplant and peppers-you can get a whole lot of flavor without a whole lot of work.

I’ve been making a lot of old favorites and will share  a few of them with you here. If you hurry you still have time to try a few yourself.

Grilled Gazpacho Salad

Stuffed Eggplant Rolls

Tomato Soup

Spicy Corn Fritters

Sformata di Ricotta

I do try to throw a new recipe into the mix every now  and then and knowing that we were having friends over for dinner, I decided that it was time for a dessert that I hadn’t made before. I had considered making a chocolate icebox cake, then toyed with the idea of something fruity. After thumbing through a cookbook and seeing a recipe for pistachio semifreddo I decided to give it a go. In the end I used a recipe from Epicurious.

Although I was happy with the result, I felt that the almond flavor overwhelmed the pistachios. Next time I would use a little less extract. Don’t forget about this chocolate version that I made a while back. Both recipes are perfect do ahead desserts leaving you time to focus on the rest of the meal.

ice-cream2

 

Pistachio Semifreddo

1 1/2 cups shelled salted pistachios (6 1/2 ounces)
1 cup sugar
6 large egg whites
2 cups chilled heavy cream
1/4 teaspoon almond extract

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.
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.
Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.
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.

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3 thoughts on “Pistachio Semifreddo

  1. Anything pistachio has my vote, but semifreddo goes to the top of the list. I’ll take your advice about the almond extract.

  2. You had me at Pistachio! We must be on the same wave length, I am tweeking a pistachio budino right now – but your recipe senza the almond extract sounds like perfection.

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