Pistachio Semifreddo

To prepare the pistachio semifreddo, first take care of the custard. Pour the milk and cream 1 into a saucepan and bring to a boil. Meanwhile, shell the eggs in a bowl, add the sugar 2 and the cornstarch 3.

Mix 4 until you get a homogeneous mixture, then add the vanilla extract 5, the milk and the cream 6.

Mix again and transfer the mixture to the saucepan. Thicken the custard over low heat, stirring constantly 7. Pour the cream into a bowl and add the pistachio spread 8, mix until you get a homogeneous mixture 9. Cover with plastic wrap and set aside.

Now dedicate yourself to the preparation of the Italian meringue. Pour the sugar and water 10 into a saucepan and bring to a temperature of 121°C 11. Meanwhile, whip the egg whites in a planetary mixer with the whisks 12.

Add the syrup at 121° 13 and continue to whip. Once the meringue is ready, add the pistachio custard and mix with movements from the bottom up 14. Separately, whip the 300 g of fresh cream 15.

Add it to the meringue 16 and mix with movements from the bottom up 17 so as not to disassemble the mixture. Add the chopped pistachios 18, mix one last time and set aside.

Now prepare the base. Put the biscuits 19 in a mixer, add the pistachio cream 20 and blend until you get a homogeneous mixture with a sandy consistency 21.

Pour the mixture to the meringue in a rectangular mold of 26x9 cm, buttered and lined with parchment paper 22. Cover the surface with the crumbled biscuits 23 24 and let it rest in the fridge for 6 hours.

Remove from the mold and remove the parchment paper 25. Sprinkle the surface with chopped pistachios 26. Your pistachio semifreddo is ready to be served 27.