Pistachio Semifreddo

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My husband and I have enjoyed celebrating several wedding anniversaries at Volt (restaurant of Bryan Voltaggio of Top Chef fame) in Frederick, Maryland while in the Washington, DC area at Christmastime. This year we splurged for the tasting menu to celebrate our FIFTEENTH anniversary! 🙂 One of several desserts we were served was a semifreddo rolled in dark chocolate and pistachios. It had a celebratory candle in it, and was our favorite! It was my introduction to this Italian semi-frozen dessert. Delicious and different. I went home that evening and searched for a recipe to make it myself.

I selected this recipe from Gourmet because it had rave reviews and was similar to the Volt version. Importantly, shelled pistachios are available at Trader Joe’s, making the task much more doable as well. I made it to serve with Pizzelles on New Year’s Eve at a friends’ house. It is such a special dessert and is simple to make. I will definitely make this one again. Great!

Yield: Makes 2 quarts

  • 1 1/2 cups shelled salted pistachios (6 1/2 to 7 ounces)
  • 1 cup sugar
  • 6 large egg whites
  • 2 cups chilled heavy cream
  • 1/4 teaspoon almond extract
  1. Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food processor until very finely ground. Add remaining 1/2 cup pistachios and pulse until just coarsely ground.
  2. Beat egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup plus 2 tablespoons sugar, a little at a time, then increase speed to high and beat until meringue just holds stiff, glossy peaks.
  3. Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.
  4. Fold meringue into cream gently but thoroughly, then fold in nut mixture in same manner. IMG_7004
  5. Spoon into a 2-quart dish, cover with plastic wrap flush on the surface. Freeze, covered, until firm enough to scoop, about 4 hours. Let soften slightly before serving. IMG_7006

Note:  The egg whites in this recipe are not cooked.

One Year Ago:

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

4 responses to “Pistachio Semifreddo

  1. What an interesting dessert! Lovely!

    • Thank you! It is much easier to make than ice cream- similar- and SO DELICIOUS!

      • A semifreddo is my go-to dessert for when I have company. But I’ve always served it as a slice from the loaf, topped with a sauce. This is a very different and pretty presentation!

      • It is going to be one of my go-to desserts now too 🙂
        It was really pretty at Volt when the scoop was rolled in pistachios and chocolate– I wanted to add that touch but I brought it to a friends’ house & it would have been too much of a production.

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