Pistachio and Chocolate Semifreddo Recipe

Light, airy and flavorful, this is like biting into a frozen cloud studded with shards of chocolate and nuggets of pistachio.

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1 1/2 cups shelled, salted pistachios
3/4 cup sugar, divided
6 egg whites
2 cups heavy cream
4 ounces bittersweet chocolate, grated

A 2-quart mold or eight 6-ounce ramekins.

  1. In a blender or food processor, process 1 cup of pistachios with all but 2 tablespoons of the sugar. Add the remaining half cup of pistachios and pulse just briefly, so a few good-sized pieces remain.
  2. In the bowl of a stand mixer beat the cream until soft peaks form.
  3. Fold in the ground nuts and grated chocolate.
  4. In another bowl, beat the egg whites with the remaining 2 tablespoons of sugar until semi-stiff.
  5. Fold the egg whites into the whipped cream mixture.
  6. Gently spread into a 2-quart mold or eight 6-ounce ramekins and freeze until firm—about 6 hours.
  7. To unmold, dip the mold in a dish of lukewarm water for 30-60 seconds. Run a knife around the edge and invert.
  8. Serve immediately.


Preparation Time: 
Prep Time: 25 minutes; Freezing Time: 6 hours
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