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Pistachio Lavender Semifreddo

Pistachio Lavender Semifreddo

8 h 20 min

8

Ingridients

90g toasted pistachios, divided
140g sugar
2 tsp lavender flowers, divided
1/4 tsp fine sea salt
710ml full cream
225g mascarpone cream cheese

preparation

Semifreddo is a typical dessert of Italian cuisine. Creamy and floral, decorated with simple but delicious roasted pistachios.

Line a cake tin with cling film, leaving a 3-inch (7.5 cm) edge.
Add the pistachios to the blender bowl. Insert the immersion blender into the jug and pulse the pistachios until coarsely ground. Sprinkle the base of the tin with 3 tablespoons of the chopped pistachios and 1 teaspoon of the lavender flowers. Place the remaining pistachios in a small bowl and set aside.
Add the sugar, 1 teaspoon of the lavender flowers and salt to the blender bowl. Pulse the flowers until finely ground.
Add the lavender sugar, cream and mascarpone to a large bowl. Remove the immersion blender shaft from the base and attach the guard. Then reattach the blender shaft to the base and insert it into the compound. Blend until smooth. Using a spatula, fold in the remaining pistachios.
Slowly pour the mixture into the mold, tapping gently to remove air bubbles and level the surface. Cover with cling film and freeze overnight or for at least 6-8 hours until frozen.
Remove the mold from the freezer and invert the semifreddo onto a cutting board. Remove the plastic and let it soften for 5 minutes. Cut with a long knife dipped in hot water.
Tip: This semifreddo is delicious on its own or paired with peach compote.

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