This very simple recipe will make a tasty Pistachio Semifreddo to share with your guests!
If you love pistachio, this is pure pleasure!
- 1jar of Pistachio Sweet Spread
- 200 gr mascarpone
- 150 ml fresh cream
- grinded pistachios
- 4-5 Pistachio Nougats to garnish
- 2 tablespoon of milk
- 2 leaves of gelatine
To start with, put the gelatine leaves in a bowl with water; when they will be soft, melt them into two tablespoon of warm milk and put aside.
Whip the cream to stiff peaks . To achieve this, the cream must be cold from the fridge, and needs to be whipped in a cold container.
Pour the mascarpone and the pistachio spread into a bowl and mix well. If you really love pistachios, you can put more pistachio spread! Then, add the gelatine and milk and let them be absorbed by the mix.
Lastly, add the whip cream and slowly mix (doing a movement from the bottom towards the top) so that the cream remains stiff.
Get a plumcake mould or some similar shape tray that will hold your semifreddo. If necessary, you can put a layer of cling wrap to avoid the semifreddo to stick to the mould. Pour the grinded pistachios on the bottom of the mould first, and then pour the mix, making it as even as possible.
Put everything in the freezer for a couple of hours. When is ready, remove from the mould, garnish the top side with some pistachio nougats and serve.