in Dessert Recipes, Italy

Semi-frozen with pistachios and almonds

updated

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Ingredients for 6 servings:

  • 8 tbsp sugar
  • 50 g almonds, coarsely chopped
  • 50 g pistachios, coarsely chopped
  • 2 eggs
  • 2 cl Amaretto, to taste
  • 1 vanilla pod(s), scraped pulp
  • 3 tbsp powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 25 minutes

Parfait with pistacchi and mandorle

Caramelize 4 tablespoons of sugar until golden brown. Add the almonds and pistachios and stir until coated with caramel. Line a baking sheet with parchment paper. Spread the nut mixture on the sheet and let it cool. Whisk the egg yolks with 4 tablespoons of sugar and the Amaretto until creamy. Then fold in the powdered sugar and beaten egg whites. Fold the vanilla bean paste and nut mixture into the parfait mixture. Whip the cream and fold in. Pour into a loaf pan or muffin tins. Freeze for at least 4-6 hours. Refrigerate 20 minutes before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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