Bronte pistachio Parfait, with Strawberry Compote

Today pistachio semifreddo with stewed strawberries. As the summer begins we begin to prepare some fresh cake, ice cream, slush or frozen desserts. This semifreddo is really delicious because it's pistachio, unique taste, and it is garnished with a fresh strawberry compote. Intense, creamy, yummy. You have two ways to prepare the parfait pasteurizing egg yolks: the first is the right one, confectionery, fact realizing the pate à bombe and mounting yolks and cooked sugar syrup until it reaches 121 degrees. The second way is a shortcut, but it's easier: beat the egg yolks and sugar in double boiler. 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 neutral pistachio, no added sugar. 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 the pistachio really worth it to try this pistachio parfait: has the creaminess of ice cream and the intense flavor of pistachio and everyone will think you bought in the best ice cream in town. You can use the same pattern to make hazelnut semifreddo, using obviously a great hazelnut paste italiane. Have a good day!


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  • 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 mixer and mount them for 5 minutes. Put in a pan of water and granulated sugar, bring to a boil and cook until it reaches a temperature of 121 degrees. Pour the sugar syrup to drizzle over yolks always mounting with whips or planetaria, and continue until complete cooling of the preparation. Add the vanilla extract and mix until completely pistachio pasta to the mixture of egg yolks and sugar.

Once it's ready, the mixture of egg yolks, whip the cream until stiff, not too firm, then blend the yolks with the help of a spatula, mixing floor plan with a top-down movement not to dismount the mounted mass. Finally, Add the chopped pistachios.

Coat a Loaf pan 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 (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 mix until completely pistachio pasta to the mixture of egg yolks and sugar.

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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