PISTACHIO SEMIFREDDO

Ingredients:

450ml Benna Fresh Cream (Whipping Cream)

170g/6oz Sweetened Condensed Milk

100g/3.5oz Ground Pistachios

50g/2oz Pistachio Cream/Spread

 

Topping

30g/1.5oz Chopped Pistachios

Drizzle of Pistachio Cream (soften in the microwave or in a bain-marie)

 

Method

Line a loaf tin with plastic wrap and place a little chopped pistachios all over the bottom of the tin.

In a large bowl whip the fresh cream and set aside.

In a separate bowl, pour the sweetened condensed milk and add half of the pistachio cream and half of the ground pistachios. Mix well.

Add the pistachio mixture to the whipped cream and GENTLY fold in not deflating the cream.

Pour half of the mixture into the prepared loaf tin and sprinkle with 30g of the remaining ground pistachios and drizzle the remaining pistachio cream on top.

Top with the remaining mixture and level well.

Cover with overlapping clingfilm and place in the freezer for at least 4 hours.

Before serving, turn it over on a serving plate and decorate it with strands of pistachio cream and sprinkle with chopped pistachios.

Enjoy!