Pistachio and Chocolate Semifreddo
Semifreddo is an italian dessert which is typically a frozen dessert like an ice cream but not compelety ice cream. It has a texture of frozen mousse because it is made by combining equal parts of ice cream and whipped cream. I had this dessert long time back in an italian restaurant and love the texture and wanted to try this at home. The best part is you can make this couple of days ahead if you are entertaining and serve it as a dessert. Your guests will be thrilled to see something like this and will enjoy every bite by complimenting. Also, you don’t have to cook anything for making this dessert. You can make individual serving or can use any mould to freeze the same and cut in desired shapes before serving.
Recipe Adapted from: here
For Pistachio Semifreddo:
Ingredients:
- 200 ml heavy cream
- 1/2 cup pistachio paste
- 2 eggs separated
- 3Tbsp sugar
Preparation:
- Line a loaf pan with parchment paper. Make sure to leave plenty of paper around the edges so that you can fold over to cover the freddo.
- Combine egg yolks and sugar first and then add pistachio paste and mix everything well.
- Beat in egg whites until peak forms. In another bowl whip the cream until medium peak forms but before it loses its liquidity.
- Combine egg yolk-pistachio mixture with egg whites and fold in lightly with the help of rubber spatula until fully incorporated.
- Now Fold in cream with the mixture , do this gently but quickly and make sure you get a homogenous mixture.
- Once you get the homogenous mixture, pour half of the mixture into the prepared loaf pan.
For Chocolate semifreddo :
Ingredients:
- 50g dark unsweetened chocolate, melted
- 3Tbsp sugar
- 2 eggs, separated
- 100 ml heavy cream
Preparation:
- Melt chocolate in double boiler until smooth and shiny or no longer solid. Remove from heat and continue to stir until it gets cool down. Now add egg yolks and sugar and blend at high-speed until it incorporated completely.
- Beat in egg whites until medium peak forms. In another bowl whip the cream until soft peak forms but before it loses its liquidity.
- Combine egg yolks-chocolate mixture with egg whites and fold in lightly with the help of rubber spatula until fully incorporated.
- Now fold in cream with the mixture , do this gently but quickly and make sure you get a homogenous mixture.
- Once you get the homogenous mixture, pour it into the prepared loaf pan on top of pistachio freddo and then pour the remaining pistachio mixture on top of the chocolate as if you making a layer of three.
- Fold the parchment paper on top and keep it in freezer. Freeze at least 4 to 5 hours before serving or overnight or even couple of days ahead. If you making this couple of days ahead make sure to take out before serving or else it will too hard on serving.
- For serving remove the loaf pan from the freezer and open the parchment paper from top. Turn the semifreddo out of the loaf pan to a serving platter and remove the parchment paper. With a knife dip in hot water, slice the semifreddo into slices and garnish with some pistachio and serve.
Its so refreshing!
Hi! Your semifreddo recipe was nominated as one of the “Best 300 Semifreddo Recipes on the Net”. To vote for it, please visit http://easyitalianrecipes.org/dessert-recipes/best-300-italian-semifreddo-recipes-on-the-net-vote-for-your-favorite/ – your recipe is positioned at #111 (random order).
Hi Suman! This dessert is just my kid of thing, love make ahead and freeze stuff to indulge my sweet tooth when I feel too lazy to whip up a sweet treat. This sounds yummy yumm. Book marked!!
Superb ..loved the look,Yum just wanna grab tht plate!!
Looks really delicious
Heavenly! Love the little Pistachio there, its my new found love! Blend of both chocolate and Pistachio takes it to new height! 😀
That looks awesome. absolutely tempting.
Wow thats so marvelous dear…. book marked…
http://akilaskitchen.blogspot.com
Looks divine..great clicks too !
What a lovely dessert!! makes me drool
This certainly does look refreshing! Lovely dessert!
That is an easy and awesome dessert!
Looks so divine. Love to have a bite of it.
wow, this one is absolutely yummy
I am so gonna make this on the weekend. It sounds so delicious! It looks so beautiful, too.
Always wanted to make semifreddo but never got round to it….looks yum and very elegant
This looks so delicious. I’d like to try out for its taste and texture–frozen mousse? I begin to think of frozen bubbles.
I love the texture formed in the semifreddo and the addition of pista. The dessert is divine!
sounds great,heard abt this for the first time…surely a worth try & a yummy delight
looks awesome.. havent heard of this.. am eager to try this!
woooow! pistachios are one of my favorite things to have with chocolate! this looks like perfection!
wow, that looks very tempting.
I must be a bad Italian because I’ve never had this before! I love the texture of mousse though…I’m sure I would love this!
Semifreddo is absolutely fabulous..hubby is standing right behind me asking me when I am going to make this for him!:)
You ROCK..Dear!!
Hey I made this last month with butterscotch chips & bitter sweet chocolate.
And added a layer of graham crackers at the bottom.Your pistachio -chocolate combo looks yummy and I can see its so airy!
wow suman its truly drool worthy dessert …thank q somuch for sharing this beautiful n yummy dish …bookmarked ..i will surely try this very soon
Satyahttp://www.superyummyrecipes.com
That looks too tempting..but I’m always bit scared about raw eggs :(, even before the salmonella problems…But this is making me to try some soon 🙂
unique dessert, looks great
Wow that’s a wonderful dessert !!! awesome pics Suman !!
Wowww wat a fabulous looking semifreddo, very tempting..
Never tasted it before!! Looks extremely tasty..
This is a perfect dessert for summer. It really looks delicious. I hope you are having a wonderful day. Blessings…Mary
wow, thats a drool worthy click and so is the dessert..I am game for this on..thanks so much for visiting my blog..You too have an interesting recipe collection..will be a frequent visitor..