Pistachio Semifreddo in Frozen Apricot Cups
A delightful dessert combining creamy pistachio semifreddo with fresh apricots, perfect for warm days and gatherings.
Servings: 6 servings
Calories: 220kcal
Ingredients
For the Pistachio Semifreddo
- 1 cup heavy whipping cream (cold) Adds richness and creaminess.
- 1/2 cup sweetened condensed milk Provides sweetness and creaminess.
- 1/2 tsp vanilla extract Enhances flavors.
- 3/4 cup roasted unsalted pistachios, finely ground The key ingredient for nutty flavor.
- 1 pinch salt Balances sweetness.
For the Apricot Cups
- 6 large fresh apricots, halved and pitted Serves as the vessel for semifreddo.
- 1 tbsp lemon juice Prevents browning of apricots.
- 2 tbsp finely chopped pistachios (for garnish) Adds a crunchy topping.
- optional edible flowers (for garnish) For artistic flair.
- optional extra apricot syrup or honey drizzle Enhances presentation and sweetness.
Instructions
Preparation
- Halve and pit the apricots, scooping a bit of flesh if necessary, and brush cut sides with lemon juice. Freeze face up on a tray for at least 1 hour.
- In a chilled bowl, whip the heavy cream to medium-stiff peaks, then set aside.
- In another bowl, mix the sweetened condensed milk, vanilla extract, ground pistachios, and a pinch of salt until combined.
- Gently fold the whipped cream into the pistachio mixture in two parts without losing volume.
- Fill the apricot halves with the semifreddo mixture using a piping bag or spoon, creating a dome shape.
- Return the filled apricots to the tray and freeze for another 2-3 hours until set but still creamy.
Serving
- Sprinkle tops with finely chopped pistachios and garnish with edible flowers. Drizzle with apricot syrup or honey if desired.
Notes
Chill equipment to ensure better whipping of cream. Use ripe apricots for the best texture and flavor. Optionally vary nuts or flavors in semifreddo.