PISTACHIO SEMIFREDDO RECIPE
A frozen treat that you would surely be making every summer! Pistachio semifreddo is delicious and so easy to prepare. Enjoy them for your next dessert or snack!
Provided by Neriz
Categories Dessert
Time 4h50m
Number Of Ingredients 6
Steps:
- Toast the pistachios (either in the oven or stovetop will work) and chop them roughly.
- Combine double cream with 1 cup chopped pistachios; mix then set aside in the refrigerator for at least 30 minutes.
- Take the cream with pistachios from the refrigerator and strain the pistachios. Set it aside.
- Add vanilla extract into the cream and whip it to combine.
- In a separate medium-sized bowl, beat the egg whites while slowly adding the sugar -- continue beating until the egg whites become stiff and glossy.
- Gently fold 1/3 of the egg whites into the whipped cream; repeat until all the egg whites have been combined with the cream.
- Add the strained pistachios and mix gently.
- Spoon into your molds or tin. Cover the tins with plastic wrap.
- Place tins or molds in the freezer for at least 4 hours.
- Remove your pistachio semifreddo from the tin and sprinkle with the remaining chopped pistachios.
- Serve.
Nutrition Facts : Calories 166 kcal, Carbohydrate 10 g, Protein 4 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 20 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
RASPBERRY AND PISTACHIO SEMIFREDDO
I love this dessert because it is super easy to prepare! I serve this in the summer at our lake house and everyone gets so excited. I remember the first time I made it our friends the Zacharys were over for dinner and their eyes opened so wide when I walked out with this dessert. All I can say is that the semifreddo platter and everyone's plates were empty. Give this recipe a try if you want to impress your friends. It's gluten-free. Serve garnished with extra raspberries or puree some of the raspberries with a teaspoon of honey and drizzle on top.
Provided by Cindy Anschutz Barbieri
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 6h5m
Yield 6
Number Of Ingredients 6
Steps:
- Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
- Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.
- Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.
- Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
- Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 16.6 g, Cholesterol 259.2 mg, Fat 20.8 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 10.9 g, Sodium 37.7 mg, Sugar 11.8 g
CHOCOLATE, PISTACHIO & NOUGAT SEMIFREDDO
This traditional Italian ice cream bar is the perfect solution for an effortless frozen, creamy dessert
Provided by Good Food team
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Butter and line a 900g/2lb loaf tin with cling film. Bring a pan of water to a gentle simmer. Put the sugar and eggs in a heatproof bowl, then place over the simmering water and whisk until pale, thick and doubled in volume. Remove from the heat, plunge the bottom of the bowl into cold water and continue whisking until the mixture is cool.
- Melt the chocolate in the microwave on Low, stir, then fold into the egg mixture. Whip the cream to soft peaks and fold into the chocolate egg mixture with the nougat and pistachios.
- Pour the mixture into the loaf tin, smooth the surface with a spoon, then cover and freeze until firm. This can be done up to 2 weeks ahead. To serve, turn out onto a serving dish, remove the cling film and leave in the fridge for 15 mins to soften slightly before slicing.
Nutrition Facts : Calories 490 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
PISTACHIO SEMIFREDDO
Categories Food Processor Mixer Dairy Egg Nut Dessert Frozen Dessert Pistachio Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 2 quarts
Number Of Ingredients 5
Steps:
- Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food processor until very finely ground. Add remaining 1/2 cup pistachios and pulse until just coarsely ground.
- Beat egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup plus 2 tablespoons sugar, a little at a time, then increase speed to high and beat until meringue just holds stiff, glossy peaks.
- Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.
- Fold meringue into cream gently but thoroughly, then fold in nut mixture in same manner. Spoon into a 2-quart dish and freeze, covered, until firm enough to scoop, about 4 hours. Let soften slightly before serving.
STRAWBERRY PISTACHIO SEMIFREDDO
Semifreddo marries the richness of ice cream with the ethereal texture of frozen mousse. Both dramatic and easy, it makes a great dinner-party dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 12h40m
Number Of Ingredients 6
Steps:
- Line a standard 5-by-9-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides. Pulse pistachios in a food processor until coarsely chopped (some will break down to a coarse grind). Transfer to a small bowl; do not wipe processor clean. Place strawberries and 3 tablespoons sugar in processor; puree until smooth and transfer to a fine sieve set over a bowl. Stir puree, pressing on solids to extract as much liquid as possible; discard solids.
- Combine egg yolks and remaining 1/2 cup sugar in a bowl set over a pot of simmering water. Beat on high speed (or vigorously by hand) until pale yellow and tripled in volume, about 3 minutes. Transfer bowl to a larger bowl of ice water; stir until mixture is very thick and cool, about 3 minutes.
- Beat together cream and vanilla in a large bowl until soft peaks form. Whisk 1/3 of whipped cream into egg mixture, whisking until smooth, then fold into remaining cream with a rubber spatula just until thoroughly incorporated.
- Pour 1/2 of cream mixture into strawberry puree. Gently fold together until thoroughly incorporated, then pour into loaf pan and smooth top. Fold pistachios into remaining cream mixture and pour evenly over strawberry cream; smooth top. Fold plastic wrap over surface and freeze at least 12 hours and up to 3 days. To serve, peel plastic from surface. Invert pan onto a cutting board. Unmold semifreddo, remove plastic, and cut crosswise into 3/4-inch-thick slices.
RASPBERRY AND PISTACHIO SEMIFREDDO
Steps:
- Line an 8-by-4-inch loaf pan with plastic wrap, leaving an overhang on all four sides.
- Beat sour cream with an electric mixer on medium speed until smooth, 1 minute. Add sugar and beat to combine. Reduce mixer speed to low and gradually beat in heavy cream. Increase speed to medium and beat until stiff peaks form, 2 to 3 minutes.
- Fold in pistachios and 1 pint raspberries; transfer to prepared pan. Freeze until set, at least 4 hours or up to 1 week.
- Whisk together lemon juice and honey in a bowl until dissolved. Add remaining raspberries and toss to combine. Let sit, tossing occasionally, 18 to 20 minutes. Invert semifreddo onto a platter; discard plastic. Top with raspberries and mint leaves.
RASPBERRY, PISTACHIO AND ROSEWATER SEMIFREDDO
Steps:
- Whisk the egg yolks and honey together with an electric beater for 10 minutes or until the mixture is thick, pale yellow, creamy and doubled in volume, about 10 minutes. Fold in the whipped cream and rosewater until just combined. Line the base and 2 sides of the loaf pan with a sheet of plastic wrap, leaving the wrap hanging over the sides of the pan. Spoon in the raspberry mixture and fold the plastic over the top to cover the semifreddo. Freeze until the dessert is partially frozen, about 1 to 2 hours. Remove the pan from the freezer, and stir in the 1/2 pint raspberries and pistachios. Cover with plastic wrap and return the loaf pan to the freezer until it is completely frozen. Transfer the loaf pan to the refrigerator to soften, about 20 minutes before serving. Turn the dessert out of the tin, and slice it and garnish with extra raspberries. Serve cold.
SEMIFREDDO
Provided by Food Network
Categories dessert
Time 12h25m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint.
RASPBERRY PISTACHIO SEMIFREDDO
Steps:
- For the raspberry puree: Add the raspberries and sugar to the bowl of a food processor. Puree until smooth. (You can also do this using a stick blender.) Push the raspberry puree through a fine-mesh strainer and discard the seeds. If using, stir in the raspberry liqueur. Refrigerate until needed. (You can prepare the raspberry puree up to a day ahead of time.)
- Line a 9 x 5-in (23 x 13 cm) loaf pan with two strips of parchment paper, one coming up the short sides of the pan, the second one overlapping at the bottom, but coming up the long sides of the pan. (You can also line the pan with plastic wrap but the sides of the semifreddo once unmolded won't look as smooth.) Set aside.
- For the pistachio semifreddo: First, soak the pistachios. Bring a small pot of water to a boil. Add the shelled pistachio nuts and simmer for two minutes. After two minutes, drain and rinse the nuts under cold water to cool them completely.
- Dry the nuts with paper towels. Peeling the pistachios is optional but using the nuts with the skin on will change both the color and texture of the pistachio semifreddo (it won't be as smooth). To peel a pistachio, simply pinch it between your fingers: the skin should come right off. This step takes a bit of work, but it's worth it. Alternatively, you can look for peeled pistachios, which are slightly more expensive than regular pistachios, but are going to save you some time. (It is still necessary to blanch peeled pistachios).
- Once the pistachios are blanched, peeled, and cooled, transfer them to the bowl of a food processor with ¼ cup (50 g) of the sugar. Pulse until the nuts are very finely ground, stopping from time to time to scrape down the bowl. Set aside.
- In a clean, stainless steel bowl, add the egg whites. Beat until foamy, then add in ½ cup of the remaining sugar one tablespoon at a time, beating about 30-45 seconds between each addition and repeating until you've incorporated all the sugar. Keep beating until the meringue is shiny and forms sift peaks that ever so lightly droop at the top.
- In a separate bowl, beat the heavy cream with the remaining sugar (¼ cup) and the vanilla extract until soft peaks form. Using a spatula, fold the meringue into the whipped cream, then incorporate the ground pistachios.
- To assemble: In the prepared pan, spread 1/3 of the pistachio semifreddo over the bottom of the pan. Drizzle with 1/3 of the raspberry puree, then sprinkle 1/3 of the chopped pistachios and 1/3 of the raspberries.
- Repeat these steps once, then finish by spreading the remaining pistachio semifreddo mixture as the final layer. Level out the top and carefully fold the overlaying parchment paper over the semifreddo to protect it. (Save the remaining raspberry puree, chopped pistachios, and raspberries for serving.) Freeze for at least 6 hours or preferably overnight. Pistachiosemifreddo will keep fresh in the freezer for up to 2 weeks.
- SERVING: Take the semifreddo out of the freezer. Carefully peel the parchment paper covering the top of the semifreddo. Slide a thin knife between the parchment paper and a side of the pan and run the knife all around the semifreddo to loosen it. Invert the pan over a serving dish, then lift it to unmold the semifreddo. Carefully peel off the parchment paper and discard.
- Drizzle the semifreddo with the remaining raspberry puree, then garnish with pistachios and raspberries. Serve right away, using a serrated knife to slice thick pieces for each guest. Return any extra semifreddo to the freezer right away.
- ADDITIONAL SERVING IDEA: You can create scoops of this pistachio semifreddo, just as you would serve ice cream. It will look beautifully rippled and be just as amazingly delicious. Serve it in bowls with extra raspberry puree, pistachios, and fresh raspberries, or over an ice cream cone.
- STORAGE: Wrap leftover semifreddo with plastic wrap, or transfer to an airtight container. Enjoy within 2 weeks.
- NOTE: This recipe uses a French meringue, which means the egg whites are not cooked before they're added to the pistachio semifreddo mixture. If you're worried about using raw egg whites, you can use liquid egg whites(egg whites sold in cartons), which are pasteurized.
PISTACHIO AND RASPBERRY SEMIFREDDO
Preparation time: 15 mins | Try a pistachio and raspberry semifreddo for dessert tonight, made with Dairyland whipping cream. Discover more recipes like this one and get inspired in the kitchen.
Provided by Dairyland
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Measure and pour ½ cup (125 mL) of pistachios and ¼ cup (60 mL) of sugar into a food processor and blend until finely ground.
- In a large bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup (60 mL) sugar and whip until meringue is very shiny and stiff peaks form.
- In another large bowl, whip 36% whipping cream with vanilla extract until soft peaks form. Using a spatula, fold meringue into whipped cream, then fold in ground pistachio mixture.
- Line a loaf pan with parchment paper. Sprinkle the remaining ¼ cup (60 mL) pistachios and fresh raspberries over the bottom of the pan. Add the pistachio, whipped cream and meringue mixture and smooth the top using a spatula. Cover with plastic wrap and freeze for at least 6 hours.
- Let stand at room temperature for 5 to 10 minutes before removing from pan, then cut into slices and serve.
More about "pistachio semifreddo food"
PISTACHIO SEMIFREDDO WITH CHOCOLATE AND CHERRIES RECIPE ...
From goodfood.com.au
Servings 8Total Time 2 hrsCategory Dessert
- 1. Line a large loaf tin (approx 23cm x 13cm x 7cm; 1.4 litre capacity) with baking paper, leaving an overhang on the sides.
- 2. Start by preparing the praline. Line an oven tray with baking paper and set aside. Combine the water and sugar in a small saucepan and stir over low heat until sugar has melted. Increase the heat to medium and simmer, without stirring the syrup, until it begins to turn brown at the edges. Gently swirl the pan so that the caramel cooks evenly – again, do not stir. When it has turned a deep amber colour, add the pistachio nuts, stirring just once, then tip the caramel onto the lined baking tray.
- 3. Set caramel aside to cool completely, then break into pieces and place in the food processor. Pulse until roughly chopped – irregular is good, but you don't want pieces larger than about ½ cm. Transfer to an airtight container and set aside until ready. (If not using the same day, store in the freezer for up to 1 week.)
- 4. For the semifreddo, place the cream and vanilla in the bowl of a cake mixer fitted with the whisk attachment and beat until soft waves form. Transfer to a bowl and keep refrigerated.
PISTACHIO, CARDAMOM AND NOUGAT SEMIFREDDO RECIPE | GOOD FOOD
From goodfood.com.au
Servings 8Total Time 2 hrsCategory Dessert
- 2. In a separate bowl, add the eggs, yolks, glucose syrup, cardamom and vanilla and place over a saucepan of simmering water. Whisk continuously until the mixture is thick and glossy and coats the back of a wooden spoon. Stir through the ground pistachio.
- 4. Pour half the mixture into a 2½- to 3-cup capacity freezer-proof container or loaf pan then place in the freezer for 40 minutes. Cover the remaining semifreddo mixture and place in the fridge.
CHOCOLATE PISTACHIO SEMIFREDDO | DESTINATION DELISH
From destinationdelish.com
5/5 (5)Estimated Reading Time 4 minsServings 6Total Time 2 hrs 10 mins
BEAT THE HEAT ITALIAN STYLE: EASY PISTACHIO SEMIFREDDO ...
From ouritaliantable.com
Reviews 3Category DessertCuisine ItalianEstimated Reading Time 4 mins
- Line a standard loaf pan (8 ½ by 4) with plastic wrap, leaving about a 2-inch overhang on all sides. Set aside.
- Place 1 cup of the pistachios in a food processor with ½ cup sugar and pulse until very finely ground. Toss in the remaining ½ cup pistachios and pulse to coarsely grind. (You want the texture of both finely and coarsely ground nuts for the semifreddo.)
- Beat the egg whites in a chilled bowl with an electric mixer with chilled beaters. (This keeps everything smooth and creamy.) Beat just until stiff soft peaks form.
- Whip the cream, adding the remaining ¼ cup sugar a little at a time. Continue whipping until still peaks form. Using a rubber spatula, gently fold in the pistachio nut mixture until incorporated.
RASPBERRY, PISTACHIO, AND VANILLA SEMIFREDDO RECIPE | PBS …
From pbs.org
Estimated Reading Time 4 mins
FOOD SPECIAL: CHOCOLATE AND PISTACHIO SEMIFREDDO | DAILY ...
From dailymail.co.uk
Estimated Reading Time 9 mins
RASPBERRY, PISTACHIO, AND VANILLA SEMIFREDDO | KITCHEN ...
From pbs.org
Estimated Reading Time 8 mins
DARK CHOCOLATE AND PISTACHIO SEMIFREDDO. A RECIPE BY ...
From coupleofbites.wordpress.com
Estimated Reading Time 2 mins
RASPBERRY AND PISTACHIO SEMIFREDDO | FOOD TO LOVE
From foodtolove.co.nz
Cuisine ItalianCategory DessertServings 4Total Time 10 mins
CHOCOLATE AND PISTACHIO SEMIFREDDO - FOODISTA.COM
From foodista.com
PISTACHIO, STRAWBERRY AND VANILLA SEMIFREDDO - GLUTEN FREE ...
From fooddiez.com
BRONTE PISTACHIO SEMIFREDDO - MARKET HALL FOODS
From blog.markethallfoods.com
CHOCOLATE, PISTACHIO & NOUGAT SEMI-FREDDO - BBC GOOD FOOD ...
From bbcgoodfoodme.com
PISTACHIO SEMIFREDDO - FRIDAY MAGAZINE
From fridaymagazine.ae
BEST BEET SEMIFREDDO RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SEMIFREDDO RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
GORDON RAMSAY CHOCOLATE SEMIFREDDO RECIPE - ALL ...
From therecipes.info
CHOCOLATE AND PISTACHIO SEMIFREDDO - FOODS AND DIET
From foodsanddiet.com
RECIPE: A VEGAN SEMIFREDDO FROM SHOP225 THAT WILL IMPRESS ...
From messyveggies.com
RASPBERRY BALSAMIC SEMIFREDDO WITH PISTACHIO | RECIPES ...
From rolandfoods.com
FACTS ABOUT CHINESE PISTACHE TREE | EHOW
From ehow.com
RECIPE - CHOCOLATE CRANBERRY PISTACHIO SEMIFREDDO
From lcbo.com
PISTACHIO SEMIFREDDO | ENDO EDIBLES
From endoedibles.com
FOODART - PISTACHIO SEMIFREDDO - FOODART | FACEBOOK
From facebook.com
PISTACHIO SEMIFREDDO RECIPE- TFRECIPES
From tfrecipes.com
PISTACHIO SEMIFREDDO - FOOD24
From food24.com
BEST RASPBERRY AND PISTACHIO SEMIFREDDO - FOOD NEWS
From foodnewsnews.com
COMMENTS ON: RASPBERRY PISTACHIO SEMIFREDDO
From foodnouveau.com
PISTACHIO | ISLANDWIDE DELIVERY OR PICKUP | ORDER ONLINE
From order.pistachiogrill.com
BEST RASPBERRY AND PISTACHIO SEMIFREDDO
From waggonerli.mymom.info
PISTACHIO SEMIFREDDO RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CAN DOGS EAT PISTACHIOS OR ARE PISTACHIO NUTS BAD FOR DOGS?
From thelabradorsite.com
RHUBARB AND PISTACHIO SEMIFREDDO - LA CUCINA ITALIANA
From lacucinaitaliana.com
PISTACHIO SEMIFREDDO | RECIPE | SEMIFREDDO RECIPE, PARTY ...
RECIPE - CHOCOLATE CRANBERRY PISTACHIO SEMIFREDDO
From lcbo.com
RASPBERRY AND PISTACHIO SEMIFREDDO RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love