Pistachio Semifreddo
The egg whites in this recipe are not cooked. Do no eat if you are pregnant or immunocompromised.
Equipment
- 1 food processor
Ingredients
- 2 cups fresh cherries, stems removed, pitted and chopped
- 1/2 cup sugar
- 1 1/2 cups shelled salted pistachios
- 1 cup sugar
- 6 large eggs
- 2 cups chilled heavy whipping cream
- 1/4 teaspoon almond extract
- fresh mint sprigs for garnish
Instructions
- Place chopped cherries in a bowl. Sprinkle with sugar. Stir. Cover and refrigerate.
- 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 soft peaks are formed. 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 large bowl of an electric mixer at high speed until it makes soft peaks.
- Fold meringue into cream gently, then fold in nut mixture. Spoon into a 2 quart dish and freeze, covered, until firm enough to scoop,
- While semifreddo is freezing, place ice cream bowls and spoons in freezer to chill.
- To serve, scoop semifreddo into chilled ice cream dishes. Top with chopped sugared cherries and garnish with mint sprigs.