Pistachio Semifreddo

This year, my mother and her partner sent us a 5-pound bag of wondrous pistachios to enjoy during the holidays.  Matt declared, “Time for pistachio semifreddo!”  And he was right.

The recipe is so very easy, and so delicious — a perfect holiday dessert, and a culinary victory!  (Unlike, for example, our homemade marshmallow adventure of December 2009.)

Pistachio Semifreddo
From Gourmet January 2007
Yield: Makes 2 quarts
Active time: 20 minutes
Total time: 4 1/2 hr

Ingredients 

1 1/2 cups shelled salted pistachios (6 1/2 ounces)
1 cup sugar
6 large egg whites
2 cups chilled heavy cream
1/4 teaspoon almond extract

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.

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.

Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.

Fold meringue into cream gently but thoroughly, then fold in nut mixture in same manner. Spoon into a 2-quart dish and freeze, covered, until firm enough to scoop, about 4 hours. Let soften slightly before serving.

Cooks’ note:

• The egg whites in this recipe are not cooked, which may be of concern if salmonella is a problem in your area.