Italian

Pistachio Semifreddo is for Dessert.

Pistachio Semifreddo takes 30 minutes to prepare.

Pistachio Semifreddo takes 240 minutes to cook.

Pistachio Semifreddo makes 16 servings.

The ingredients for Pistachio Semifreddo are:

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

Here is how you make Pistachio Semifreddo:

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. Number of Servings: 16Recipe submitted by SparkPeople user JLMCINTOSH.

The nutritional information for Pistachio Semifreddo is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 221.2

• Total Fat: 16.1 g
• Cholesterol: 40.7 mg
• Sodium: 32.0 mg
• Total Carbs: 16.5 g
• Dietary Fiber: 1.2 g
• Protein: 4.5 g

Pistachio Semifreddo is Italian cuisine.