Name: Peach and Pistachio Semifreddo
Prep time: 30 min
Total time: 150 min
Ingredients: 4 ounces pistachios (chopped); 1 tablespoon sugar; ½ teaspoon cinnamon; 1 teaspoon vanilla paste (or pure vanilla extract); ¼ cup sugar; 2 tablsepoons orange blossom honey (or other perfumed honey); 4 large eggs (separated); 2 cups cream; Salt; 2 large peaches (or 3 medium peaches, quartered, pitted, and then chopped)

Multiple clear dessert cups containing peach and pistachio semifreddo on a blue and white tablecloth. — Photo: Pascale Beale

This versatile, luxurious, creamy, and luscious dessert is a cross between a mousse and an ice cream, and although semifreddo means “half-cold” or “half-frozen” in Italian, the dessert is, in fact, completely frozen, but not rock hard the way ice cream can be. It is also easy to make as you don’t need any special equipment, just three bowls and a whisk. This dessert has many delicious possibilities; you can vary the nuts and the fruit, add chocolate, or even some liqueur for an extra kick. Use the base recipe and have fun experimenting!

Peach and Pistachio Semifreddo

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A creamy, luxurious semifreddo made with peaches, pistachios, and a hint of honey—no ice cream maker required. This no-churn frozen dessert is as versatile as it is simple to prepare.

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Prep Time:30

Freeze Time:2

Total Time:2 30

Course: Dessert

Cuisine: Italian

Keyword: Peach, Pistachios, Semifreddo

Season: Summer

Servings: people

Calories: 369kcal

Author: Pascale Beale

Ingredients

4 ounces pistachios, chopped
1 tablespoon sugar
½ teaspoon cinnamon
1 teaspoon vanilla paste, or pure vanilla extract
¼ cup sugar
2 tablsepoons orange blossom honey, or other perfumed honey
4 large eggs, separated
2 cups cream
Salt
2 large peaches, or 3 medium peaches, quartered, pitted, and then chopped

Instructions

Place the pistachios, sugar, and cinnamon in a heavy-bottomed saucepan over low heat and toast for 4–5minutes. They should be lightly golden brown. Leave to cool in the pan.
Whisk the vanilla paste (or extract) and sugar with the egg yolks in a large bowl until they are pale. Whiskin the honey and set aside.
Whisk the cream in a second bowl until soft peaks form, being careful not to overwhip them.In a third bowl, whisk the egg whites until they form firm peaks.
Add the toasted pistachios and chopped peaches to the egg yolk mixture, then gently fold in the whippedcream, followed by the beaten egg whites, making sure you incorporate all of them gently to capture as muchair as possible. Spoon the mixture into a shallow container, cover it, and freeze it for at least 2 hours.