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Dessert · Sicily · Medium · 6 hr

Pistachio Semifreddo

Pastry school on a plate. Freezer does the work.

Photo slot — Pistachio Semifreddo

Ingredients

  • 1 cup Bronte pistachio paste
  • 4 egg yolks
  • 3/4 cup sugar
  • 2 cups cream, whipped soft

Method

  1. 01

    Whip yolks and sugar over a bain-marie to ribbon.

  2. 02

    Fold in the paste, then the cream.

  3. 03

    Line a loaf pan, freeze six hours.

  4. 04

    Slice cold, salt on top.

Cook this with us Sunday

The list drops Monday. We cook it live Sunday. Bring wine.