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Bronte pistachio Parfait

With strawberry compote, Sicilian recipe

by Ada Parisi
5 min read
Semifreddo al pistacchio di Bronte: ricetta siciliana

How to prepare Bronte pistachio parfait at home: Sicilian recipe

Today I'm going to leave you the Sicilian recipe for Bronte pistachio parfait, accompanied by a sweet tooth composed fresh strawberries: a Semifreddo typical of Sicilian ice cream parlour and among the most popular. And you can Prepare the pistachio parfait at home getting an ice cream as good as the one in the bar. This parfait is really delicious because it is at the Pistachio, unique taste, and it is garnished with a fresh strawberry compote. Intense, creamy, yummy. If you want to prepare it when strawberries are not in season, Simply decorate it with chopped pistachios.

Homemade parfait: How to make it as good as the one at the bar

Generally speaking, To prepare the parfait It is first necessary to pasteurize the yolks. To do this, you need a the planetary one one Food processor, But I assure you that doing so is quite simple. The only correct way to do it is to achieve the pate à bombe. You Whip the egg yolks with a sugar syrup cooked to 121 degrees. It takes a while’ of patience, the essential kitchen thermometer and a little’ experience. But it's a step that even beginners can take.

Where to buy neutral pistachio paste

Once you have overcome the obstacle of the Pasteurization of egg yolks, the preparation is all downhill. A little bit of cream Mounted and, especially, the pistachio paste That has to be the right one, dark green, made with pistachios. A paste of pPure and neutral, no added sugar: I buy it on Amazon, together with hazelnut paste for the wonderful SEMIFREDDO HAZEL (As an Amazon Affiliate, I get paid for qualifying purchases, Editor's note.).

If you do not find the neutral pistachio paste, you can use the already sweetened, but you have to decrease the amount of sugar in semifreddo. If you love pistachio this is really worth trying Semifreddo typical of Sicilian ice cream parlour. It has the creaminess of the ice cream and the intense flavor of pistachio and everyone will think you bought it in the best ice cream shop in the city. Have a good day!

Semifreddo al pistacchio di Bronte: ricetta siciliana

PARFAIT BRONTE PISTACHIO WITH STRAWBERRIES MADE

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )

Ingredients

600 ml of fresh cream

150 grams of pistachio neutral pasta

150 grams of caster sugar

120 grams of egg yolks (approximately 6 large egg yolks)

40 milliliters of water

60 g of roughly chopped pistachios

pistachios, just enough for decoration

a tablespoon of organic vanilla extract

  • FOR MADE OF STRAWBERRIES

200 grams of strawberries

30 grams of caster sugar

a tablespoon of lemon juice

Procedure

To prepare the pistachio parfait need to prepare the base (pate call to bombs): put the egg yolks in a large bowl or in the planetary and assemble them for 5 minutes. Put the water and caster sugar in a pan, bring to a boil and cook until it reaches a temperature of 121 degrees (you bought the kitchen thermometer?). Pour the sugar syrup to drizzle over yolks always mounting with whips or planetaria, and continue until complete cooling of the preparation. Add theBourbon vanilla extract And the neutral pistachio paste until completely combined with the egg yolk and sugar mixture.

Once it's ready, the mixture of egg yolks, whip the cream until stiff, not too firm, then join it to the yolks with the help of a spatula, amalgamating slowly with a top-down movement so as not to disassemble the mounted mass. Finally, Add the chopped pistachios.

Covering one plumcake mold or whatever you prefer (even little cake) with plastic wrap and pour the semifreddo. Store in the freezer and leave to rest for the night, or at least 12-18 hours.

Bronte pistachio Parfait: Sicilian recipe

For seal, wash strawberries and divide them into two, put them in a saucepan with the sugar and lemon juice, then bake for 10-15 minutes, until the sauce with pieces of strawberries still in one piece and a thick caramel sauce. Unmould the Parfait. Once cool, pour the Strawberry Compote on Parfait, Garnish with lightly toasted pistachios and a little chopped and serve immediately. Bon appétit!

VARIATION 1: If you don't want to beat the egg yolks with the sugar syrup, You can mount them in a double boiler. Put the egg yolks and sugar in a bowl, set it over a container with water to a boil (the water must never touch the bottom of the bowl) and whip the egg yolks with an electric mixer until the mixture is puffy and fluffy. Add the vanilla extract and pistachio paste until completely mixed with the egg yolk and sugar mixture.

VARIATION 2: If you don't have the fear of eating raw eggs, You can reduce by far the preparation time by mounting just the yolks with the sugar in the long, until the mixture is frothy whitish, and then joining the hazelnut paste and proceeding to the recipe that I have indicated.

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4 comments

Claudia June 18, 2023 - 10:51

Hi Ada, a question: In my house it is customary to prepare the “spumone”, obtained by whipping the egg yolks well with sugar, then adding the whipped cream and finally the egg whites whipped until stiff (everything is then put in the freezer). It seems to me a procedure similar to variation 2 of your recipe. It is actually an alternative way to prepare the semifreddo or a different dessert? Thanks.

Reply
Ada Parisi June 18, 2023 - 11:39

Hi Claudia, Let's say that what you describe is the homemade version of the correct parfait. It is right to whip the egg yolks with sugar, but this must be done with sugar syrup at 121 °, that pasteurizes the yolks eliminating the risks of salmonella, and above all guarantees a stable mounted mass over time and therefore a greater shelf life of the ice cream. A warm greeting

Reply
Silvia 31 August 2021 - 12:39

Hello Ada dear,
a question: the bomb pate can be prepared the day before? For example to carry on if you have to make a mascarpone cream? Thank you thank you always, Silvia

Reply
Ada Parisi September 1, 2021 - 10:17

Hello Silvia! I don't recommend, it is better to use it immediately because otherwise it may become unstable. Make all the mascarpone cream and store in the refrigerator quietly. Kisses, ADA

Reply

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