Pistachio Semifreddo in Frozen Apricot Cups
A creamy and delightful dessert featuring a luxurious pistachio semifreddo served in sweet, frozen apricot cups.
Servings: 6 servings
Calories: 250kcal
Ingredients
For the Semifreddo
- 1 cup heavy whipping cream (cold) Creates a rich and velvety base.
- 1/2 cup sweetened condensed milk Adds creaminess and sweetness.
- 1/2 tsp vanilla extract Infuses a warm depth of flavor.
- 3/4 cup roasted unsalted pistachios, finely ground Provides nutty flavor and brightness.
- 1 pinch salt Enhances overall flavor.
For the Apricot Cups
- 6 large fresh apricots, halved and pitted The star of this dessert.
- 1 tbsp lemon juice Prevents browning and adds tanginess.
- 2 tbsp finely chopped pistachios (for garnish) For added crunch and visual appeal.
- optional edible flowers (for garnish) Elevates presentation.
- optional extra apricot syrup or honey drizzle A finishing touch of sweetness.
Instructions
Preparation
- Begin by gently halving and pitting the apricots. If necessary, scoop out a bit of extra flesh to create more space for the filling.
- Brush the inside of each half with lemon juice to prevent browning. Place the apricot halves in the freezer for at least 1 hour to firm up.
Making the Semifreddo
- In a chilled bowl, whip the heavy cream to medium-stiff peaks. Set aside.
- In a separate bowl, combine the sweetened condensed milk, vanilla extract, finely ground pistachios, and a pinch of salt. Mix until well incorporated.
- Gently fold the whipped cream into the pistachio mixture, maintaining the airy texture.
- Transfer the mixture to a piping bag, or use a spoon for filling.
Filling and Freezing
- Remove the apricots from the freezer and carefully pipe or spoon the pistachio semifreddo into each half.
- Place the filled apricots on a tray and return them to the freezer for 2–3 hours, or until set.
Garnishing and Serving
- Just before serving, sprinkle tops with chopped pistachios and decorate with edible flowers, if desired.
- Optionally, drizzle with apricot syrup or honey for added sweetness.
Notes
Choosing ripe apricots is key. Chill your tools for better cream whipping. This dessert can be prepared in advance and stored in the freezer.