Pistachio and Berry Semifreddo
a light and refreshing dessert for hot Summer days
Ingredientes
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)
Preparação
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.