Finally, Summer is here! Yes, today is officially the first day of Summer, and so I thought it would be fitting to celebrate with a frosty and refreshing dessert.
This pistachio semifreddo is to die for. It is made with a homemade pistachio paste that you mix into the semifreddo for an intense pistachio flavor. It also has a ton of pistachios and berry compote, which bring extra textures and tastes to this unique dessert.
It is best made the day before to allow for plenty of freezing time. And here’s a tip – remember to unmold it and decorate it about 10 minutes before serving so it will be at the perfect semifreddo consistency.
Pistachio and Berry Semifreddo
a light and refreshing dessert for hot Summer days
Ingredients
For the wildberries compote:
- 200 g frozen wildberries
- 80 g white sugar
- 1 tbsp lemon juice
For the pistachio paste:
- 100 g pistachios (unsalted and unshelled)
- vegetable oil
For the semifreddo:
- 400 ml heavy cream
- 4 egg whites
- 150 g white sugar
- 80 g pistachios (unsalted and unshelled)
- 100 g wildberries (frozen or fresh)
Instructions
For the wildberries compote:
- Bring over medium heat the wildberries with sugar and lemon juice.
- Stirring occasionally, let boil until you have a thicker jam (about 20 minutes).
- Pass this mixture through a sieve to remove seeds. Set aside.
For the pistachio paste:
- Preheat the oven to 200 º C.
- On a tray, toast the pistachios in the oven for about 5 minutes. We only want to toast them a little, they should not turn brown.
- Place in the food processor and blitz. At first it will turn into a powder, but keep pulsing until it thickens.
- Add vegetable oil, a teaspoon at a time as needed, to obtain a consistent and creamy paste. Set aside.
For the semifreddo:
- Beat the cream in the mixer, adding half of the sugar gradually, until you have stiff peaks.
- Beat the egg whites, adding the remaining sugar, to stiff peaks too.
- Delicately fold the meringue into the whipped cream with a spatula.
- Add the pistachio paste you set aside, stirring carefully until it is fully incorporated.
For assembling and decorating:
- Prepare a rectangular mold, greased and lined with parchment paper.
- Spread a bit of the semifreddo and smoothen it over.
- Distribute spoonfuls of jam over the semifreddo (save a little for the decoration). Sprinkle some pistachios and berries on top.
- Cover with another semifreddo layer.
- Repeat these steps until you have filled the entire mold, ending with a layer of semifreddo.
- Cover in cling wrap and freeze for at least 5 hours or overnight.
- Place the mold in a container with warm water for a few seconds to help release the semifreddo.
- Invert onto a serving plate and unmold. Decorate with additional berries, pistachios and compote.
- Tip: remove from the freezer about 10 minutes before serving to be at the perfect semifreddo constency to enjoy.
