REC: PISTACHIO SEMIFREDDO
 

On Jan 31, 1:46 pm, "Michael \"Dog3\" Lonergan"
> wrote:
> Ohhh... this sounds so good. I'm gonna make it on Sunday. We both love
> pistachios.
>
> From Epicurious.com
> PISTACHIO SEMIFREDDO
>
> 1 1/2 cups shelled salted pistachios (6 1/2 oz)
> 1 cup sugar
> 6 large egg whites
> 2 cups chilled heavy cream
> 1/4 teaspoon almond extract
>
> Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food
> processor until very finely ground. Add remaining 1/2 cup pistachios and
> pulse until just coarsely ground.
>
> Beat egg whites in a bowl with an electric mixer at medium speed until they
> just hold soft peaks. Beat in remaining 1/4 cup plus 2 tablespoons sugar, a
> little at a time, then increase speed to high and beat until meringue just
> holds stiff, glossy peaks.
>
> Beat cream with almond extract in a wide bowl with mixer at high speed
> until it just holds soft peaks.
>
> Fold meringue into cream gently but thoroughly, then fold in nut mixture in
> same manner. Spoon into a 2-quart dish and freeze, covered, until firm
> enough to scoop, about 4 hours. Let soften slightly before serving.
>
> Cooks' note: The egg whites in this recipe are not cooked, which may be of
> concern if salmonella is a problem in your area.
>
> Makes 2 quarts.
> Gourmet
> January 2007
>
> Michael
> --
> "Some say the glass is half empty, some say the glass is half full,
> I say, are you going to drink that"?
> ~Lisa Claymen

I've had that at a restaurant here in Seattle called Tulio. It is
absolutely fantastic. Thank you for posting the recipe