Semifreddo with mango and salted pistachios
5 servings
120 minutes
Semifreddo with mango and salted pistachios is a true gastronomic art of Italian cuisine, where the lightness of the dessert combines with exotic flavor. The recipe is based on sweet, velvety mango puree that, enriched with a creamy-egg texture, transforms into the softest frozen cream. Salted pistachios add a piquant touch and a light crunch, creating a perfect balance between sweetness and saltiness. Semifreddo requires no special equipment—it is easy to prepare and simply freezes in molds. This dessert is especially good in summer heat when one craves a refreshing yet rich taste. Serve it with pistachio or berry sauce to highlight the dish's sophistication and originality. The unique Italian preparation technique turns it into an exquisite treat for lovers of refined flavors.
1
Line the bottom of a 24x10 cm rectangular cake pan with food wrap, allowing the edges to hang over the sides. Leave it.
2
Peel ripe mangoes, remove the hard cores, cut the flesh and blend it into a smooth puree. Strain the puree through a fine sieve and set aside.
- Mango: 2 pieces
3
In a separate glass, whip the cold cream into a fluffy, stable cream. Gently mix the puree with the whipped cream and set aside.
- Cream 35%: 200 ml
4
In a separate bowl, whisk the egg yolks with 2 tablespoons of sugar into a smooth pastel-yellow cream without noticeable sugar granules. Gently mix the whipped yolks with the creamy mango mixture and set aside.
- Chicken egg: 3 pieces
- Sugar: 0.5 glass
5
In a separate final bowl, beat room temperature egg whites with a pinch of salt on low speed until frothy, then increase the speed and gradually add the remaining sugar, beating the egg whites to stiff glossy peaks. Gently fold the whipped egg whites into the mango cream one spoonful at a time until smooth. Pour the finished cream into a mold over plastic wrap, sprinkle with crushed salted pistachios (replace with unsalted if desired), and cover with plastic wrap. Pinch the edges of the top and bottom layers to prevent the semifreddo from spilling, and place the mold in the freezer overnight.
- Chicken egg: 3 pieces
- Sugar: 0.5 glass
- Chicken egg: 3 pieces
- Pistachio sauce: to taste
6
Cut portions of the prepared semifreddo with a knife moistened in warm water and serve with pistachio or any fruit-berry sauce of your choice.
- Salted pistachios: 0.3 glass
- Pistachio sauce: to taste