Pistachio Semifreddo Cake
A creamy, frozen dessert with a smooth pistachio flavor, offering a delightful balance of richness and nutty sweetness.
- 450ml Fresh Cream ((Whipping Cream))
- 170g/6.2oz Sweetened Condensed Milk
- 100g/3.5oz Ground Pistachios
- 50g/1.76oz 50g/1.76oz Pistachio Cream/Spread
- 30g/1.05oz Pistachios (Chopped)
- Drizzle of Pistachio Cream ((soften in the microwave or in a bain-marie))
Line a loaf tin 24cm x 14cm (9½ x 5½ inch) with plastic wrap and place a little chopped pistachios all over the bottom of the tin.
In a large bowl whip the fresh cream and set aside.
In a separate bowl, pour the sweetened condensed milk and add half of the pistachio cream and half of the ground pistachios. Mix well.
Add the pistachio mixture to the whipped cream and GENTLY fold in not deflating the cream.
Pour half of the mixture into the prepared loaf tin and sprinkle with 30g/1.05oz of the remaining ground pistachios and drizzle the remaining pistachio cream on top.
Top with the remaining mixture and level well.
Cover with overlapping clingfilm and place in the freezer for at least 4 hours.
Before serving, turn it over on a serving plate and decorate it with strands of pistachio cream and sprinkle with chopped pistachios.
Enjoy!