Pistachio semifreddo

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10 servings
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By Food24 November 03 2009
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Ingredients (6)

65.00 ml white sugar
4.00 eggs — extra-large, seperated
10.00 ml vanilla — essence
500.00 ml cream — thick
salt — just a pinch
200.00 g pistachio nuts — chopped
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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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