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Pistachio semifreddo

Ingredients 6
Servings 10


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


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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