Recipe Centre

Pistachio semifreddo

Ingredients
65 ml white sugar
4 extra-large eggs, separated
10 ml vanilla essence
500 ml thick cream
pinch of salt
200 g pistachio nuts, chopped

Method:
Beat the sugar, egg yolks and vanilla essence together until thick and pale. In a separate bowl, whip the cream until soft peaks form (do not overbeat). In a third bowl, beat the egg whites and salt together until stiff peaks from. Fold the egg whites into the cream and then into the yolk mixture. Fold in the nuts. Turn the mixture into a container, cover with plastic wrap and freeze until needed.

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