Semifreddo with pistachios and balsamic cream

8 servings

300 minutes

Semifreddo with pistachios and balsamic cream is the embodiment of refined European gastronomy. This dessert, hailing from Italy, resembles a frozen mousse but has a delicate, velvety texture that retains its lightness. Pistachio paste and chopped nuts fill it with a rich, nutty flavor, while the balsamic cream adds an unexpected sweet-sour note that highlights the creamy softness. This dessert is perfect for a festive dinner or as a special ending to a romantic evening. With its ease of preparation and elegant presentation, semifreddo impresses with its aristocratic charm while remaining a cozy homemade treat. The unforgettable combination of creamy lightness and subtle nutty aroma makes it a favorite among gourmets.

Energy value per serving

• Calories: 532.3
• Proteins: 15.9g
• Fats: 45.1g
• Carbohydrates: 15.9g

Ingredients

• Unsalted Pistachios: 200 g
• Pistachio paste: 200 g
• Cream 35%: 400 ml
• Sugar: 5 tbsp
• Egg white: 4 pc
• Balsamic cream: to taste

Cooking steps

1. Clean the pistachios and either grind them in a blender or chop them with a knife into medium crumbs.

   Required ingredients:

   • Unsalted Pistachios: 200 g

2. Whip room temperature egg whites with a pinch of salt until firm peaks form, then gradually add sugar one spoon at a time and whip until glossy stiff peaks form. Egg whites are perfectly whipped if they hold their shape when the bowl is turned upside down. Culinary magic.

   Required ingredients:

   • Egg white: 4 pieces
   • Sugar: 5 tablespoon

3. Whip the cold and initially liquid cream separately until thick, dense, and whipped. Similar to egg whites — perfectly whipped cream will not fall out when the bowl is turned upside down.

   Required ingredients:

   • Cream 35%: 400 ml

4. Combine whipped cream with pistachio paste and chopped pistachios, gently folding from the bottom up in several additions to avoid disrupting the whipped structure of the cream. With similar care and principle, combine this mixture with whipped egg whites. The result will be a uniform pistachio cream in a light khaki color.

   Required ingredients:

   • Pistachio paste: 200 g
   • Unsalted Pistachios: 200 g

5. Pour the cream into a cake mold lined with plastic wrap. The wrap should completely cover the bottom and hang over the sides of the mold. Cover the semifreddo with the same sheet of plastic wrap on top, pinching the top and bottom edges. Place in the freezer for 4 hours until set.

6. Cut the semifreddo into portions with a knife and serve with a generous drizzle of balsamic cream.

   Required ingredients:

   • Balsamic cream:  to taste