Pistachio semifreddo


Ingredients 6
Servings 10
Time

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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