Pistachio-Almond Semifreddo with Chocolate
Dessert

Pistachio-Almond Semifreddo

with Chocolate

190 MIN
$10.99 8 Servings
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From the Test Kitchen

Semifreddo (Italian for "half frozen") is prized for its unique texture, which is a cross between ice cream and mousse. We're making ours with rich whipped cream, yogurt, lemon, and a duo of crunchy nuts—frozen in a traditional loaf pan until cold and firm, then inverted and topped with a drizzle of melted chocolate.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    170 Cals (est.)
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fresh
ingredients
Pistachio-Almond Semifreddo with Chocolate
Title
  • ½ cup Cream
  • ½ cup Plain Nonfat Greek Yogurt
  • ¼ cup Roasted Pistachios
  • 1 Lemon
  • 2 oz Semi-Sweet Chocolate Chips
  • 1 cup Powdered Sugar
  • 2 Tbsps Sliced Roasted Almonds
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Roughly chop the pistachios. Wash and dry the lemon; using a zester or small side of a box grater, finely grate to get 2 teaspoons. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. In a medium bowl (or the bowl of stand mixer), combine the cream and 2 tablespoons of the sugar. Whisk constantly, 2 to 3 minutes (if using a hand mixer or stand mixer, beat on high about 2 minutes), or until stiff peaks form.

Mix the semifreddo filling
2 Mix the semifreddo filling

To the bowl of lemon juice, add the yogurt, lemon zest, and remaining sugar. Whisk to thoroughly combine. Transfer half the whipped cream to the bowl of lemon yogurt. Carefully fold to combine. Add the remaining whipped cream to the bowl. Using as few strokes as possible, fold until just combined. Add the chopped pistachios and almonds; carefully fold to incorporate.

Make the semifreddo & serve your dish
3 Make the semifreddo & serve your dish

Line a loaf pan with plastic wrap, leaving a 2-inch border hanging over the sides. Transfer the filling to the pan and spread in an even layer. Cover with the plastic wrap and freeze at least 3 hours, or until set. When ready to serve, in a microwave-safe bowl, combine the chocolate chips and 1 tablespoon of water. Working in 30 second increments, microwave on high, stirring in between batches, until melted and combined. Invert the semifreddo onto a serving dish and remove the plastic wrap. Drizzle with the melted chocolate. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Roughly chop the pistachios. Wash and dry the lemon; using a zester or small side of a box grater, finely grate to get 2 teaspoons. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. In a medium bowl (or the bowl of stand mixer), combine the cream and 2 tablespoons of the sugar. Whisk constantly, 2 to 3 minutes (if using a hand mixer or stand mixer, beat on high about 2 minutes), or until stiff peaks form.

2 Mix the semifreddo filling

To the bowl of lemon juice, add the yogurt, lemon zest, and remaining sugar. Whisk to thoroughly combine. Transfer half the whipped cream to the bowl of lemon yogurt. Carefully fold to combine. Add the remaining whipped cream to the bowl. Using as few strokes as possible, fold until just combined. Add the chopped pistachios and almonds; carefully fold to incorporate.

Mix the semifreddo filling
Make the semifreddo & serve your dish
3 Make the semifreddo & serve your dish

Line a loaf pan with plastic wrap, leaving a 2-inch border hanging over the sides. Transfer the filling to the pan and spread in an even layer. Cover with the plastic wrap and freeze at least 3 hours, or until set. When ready to serve, in a microwave-safe bowl, combine the chocolate chips and 1 tablespoon of water. Working in 30 second increments, microwave on high, stirring in between batches, until melted and combined. Invert the semifreddo onto a serving dish and remove the plastic wrap. Drizzle with the melted chocolate. Enjoy!

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