Pistachio Semifreddo

Here is the fresh and delicate recipe for pistachio semifreddo!

50 g of egg yolk

70 g of pistachio paste

250 g of cream

70 g of sugar

100 g of sponge cake

140 g of pistachios

8 cups

Description

Today AIA reveals the easy recipe for a fresh and tasty dessert: the pistachio semifreddo.

This dessert is perfect to be served at the end of a summer dinner, on the terrace or in the garden. The pistachio semifreddo is delicate and easy to prepare and will allow you to bring to the table a dessert that will please all your guests and will not weigh them down.

Here is the easy and delicate recipe for pistachio semifreddo!

Procedure

In a saucepan, boil 20 ml of water together with the sugar to obtain a kind of syrup that must reach a temperature of 121°C.
In a bowl, whisk the egg yolks, add the just obtained syrup and continue to whisk until you get a homogeneous mixture.
Finally add the pistachio paste. Whip the cream and also add it to the bowl with the eggs and pistachio paste, stirring gently with movements from bottom to top.

On the base of the cups, place a disc of sponge cake of the right size (here's how to make a perfect sponge cake).
Now lay a layer of pistachio semifreddo on the sponge cake base and then distribute a layer of chopped pistachios and then cover with a final layer of semifreddo. Let it rest in the freezer for at least 2 hours before serving.

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