Pistachio Semifreddo

easy to make and absolutely excellent. next time, however, I will cut back a little bit on the sugar. Doesn't need quite as much as the recipe calls for.

• sarabinh

• Somerville, MA

• 7/24/2014

After reading the comments about most having issues bringing out the pistachio flavor. You should first make the cream pistachio flavored by putting the pistachios in a walled sauté pan and scald it. Let it sit with the pistachios until it cools enough to refrigerate and strain out the pistachios then chop the pistachios and let the heavy cream chill back to fridge temp (otherwise the fat won't whip). I serve it with a chocolate sauce and pulled sugar treats. It will help with the need for more flavor but you will need to make the heavy cream mix in advance. This is also how you start to make a nice cream base.

• ChefStina

• New York, New York

• 12/6/2013

also inspired by the suggestion of another, plan to make these cookies with it... //m.fonts4kids.com/recipes/food/views/Orange-Cardamom-Cookies-240927

• Celestriakle

• 2/22/2013

I mixed the finely chopped pistachios and cream together while I separated and whipped the eggs, which I think was a great choice: I got even more of that amazing pistachio flavor to seep in, and ran into no trouble whipping the cream with it already in there. It fits perfectly into a 9x13 pan, then I just sprinkled the coarsely chopped pistachios over the top. Looks and tastes great. Can't wait to try it once it's frozen. (Just stuck it in the freezer.)

• Celestriakle

• portland, or

• 2/22/2013

As satisfying as this Pistachio Ice Cream (//m.fonts4kids.com/recipes/food/views/Pistachio-Ice-Cream-5902) but so much easier to make.

• traceyhaun

• Landenberg, PA

• 8/20/2012

OMG this is sooooo easy and so delicious! If you feel you can't cook, make this...watch a youtube video to see how to form the soft peaked whites and the stiff peaked whites and cream...Well worth my time shelling the nuts! I lined my freezing containers with plastic wrap for ease of unmoulding and I put candied cherries that I had left from Xmas in the bottom of the mould. I'm using up the egg yolks making egg yolk butter cookies to go with the semifreddo.

• ratdogmom

• 2/14/2012

Based on other comments I made this with a cookie crust of Swedish orange ginger cookies (Anna's orange thins) and topped it with a chocolate ganache. Fantastic dessert.

• Anonymous

• 11/27/2011

做这道菜,昨晚父亲节。一个铁w tips I have would be to line your dish with parchment paper so that unmolding it is not a hassle. I had quite a hard time trying to get it out of the pan, even after I had immersed it in a tub of hot water to loosen up the edges. I even tried running my knife around the edges, but the bottom still wouldn't unmold. I also took other reviewers' advice and added a drop of food colouring. I would recommend reserving the roughly chopped pistachios for sprinkling on top instead, as including them in the batter makes them lose their crunch. Although this recipe was tasty, I felt it was lacking that extra bit of crunch!

• ysmtsui

• Toronto, ON

• 6/20/2011

Good dessert and it really can't get much simpler. I think if I were to make it again, I'd use unsalted pistachios instead of salted. Also, the 4.5 hours suggested to freeze is spot on. I got impatient and pulled a couple servings out early and it wasn't frozen all the way through. It's just so much better when fully frozen.

• KidGloves

• the wrong side of the tracks.

• 6/13/2011

The simplicity of ingredients and the fact that I made this 4 days ahead makes this a keeper. Most semifreddos(Try the Meyer Lemon one from this site-to die)will freeze for a long time if wrapped well. I lined a loaf pan and put a layer of roughly chopped nuts in the bottom before putting the custard in. Makes for a beautiful presentation when unmolded. Served with thin butter cookies and a drizzle of dark choc sauce. Yum.

• Anonymous

• Crystal Coast of NC

• 8/30/2009

This makes for a very impressive albeit easy dessert. Love making frozen desserts but dread the hassles with ice cream machine. Might experiment with a drop of food coloring as previously mentioned. Served with a decorative chocolate tuile cookie. Chocolate curls would be beautiful as well. Trader Joes has shelled pistachios.

• Anonymous

• Aptos, CA

• 7/18/2009

This is fabulous. The first semifreddo I've made but definitely not the last. Beautiful, tasty, and refreshing. The longer it's frozen the more ice cream-like it will become, and less time makes it a unique half frozen (hence the name) mousse; either way, definitely freeze at least 8 hours. Makes a really simple and elegant dessert served with a butter cookie or shortbread. Haven't made this molded yet (i.e. in a loaf pan to invert and slice) but will next time I make this- maybe when the pistachio taint has lifted.

• rclenno

• Newburyport, MA

• 4/8/2009

Spectacular! Added a couple of drops of green food coloring for a prettier presentation. Also served with a chocolate ganache (1 c. heavy cream heated and poured over 9 oz. chopped dark chocolate and 1 tablespoon rum). The ganache should be cooled slightly before using or allow it to cool in refrigerator for 1/2 hour and then whip for a fluffier result. By itself, the semifreddo would be a great icing for a dark chocolate cake.

• Anonymous

• Pittsburgh

• 3/18/2009

Easy and delicious!

• mdmacd

• Halifax, NS

• 3/14/2009

Outstanding! Followed recipe exactly and will not change a thing the next time I make this. Served with a dark chocolate wafer both for presentation and a nice flavor contrast.

• chili_cook

• Maryland

• 1/17/2009