Today pistachio semifreddo with stewed strawberries. As the summer begins we begin to prepare some fresh cake, ice cream, slush or frozen desserts. This is really yummy because it's 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, decorate it simply with pistachio grain.
Generally speaking, you have two ways to prepare the semi-cold by pasteurizing the yolks. The first one is the right one, confectionery, made making the pate à bombs and whipping the egg yolks with a cooked sugar syrup until it reaches 121 degrees. It takes a while’ of patience, the essential kitchen thermometer and a little’ experience. The second way is a shortcut, but it's easier: beat the egg yolks and sugar in double boiler, until you get a white, frosome mixture.
Once you passed the pasteurization of the yolks of the rock, the preparation is all downhill: a little whipped cream and, especially, the pistachio paste that has to be the right one, dark green, made with pistachios. A paste of pure and neutral pistachio, no added sugar: I buy it on Amazon, together with hazelnut paste for the wonderful SEMIFREDDO HAZEL. If you don't find, you can use the already sweetened, but you have to decrease the amount of sugar in semifreddo. If you love pistachio it's really worth trying this semi-cold. 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!
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
200 grams of strawberries
30 grams of caster sugar
a tablespoon of lemon juice
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 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.
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.