Strawberry Pistachio Semifreddo
A little sweet and a little salty, this frozen mousse-like dessert will be your new favorite summertime treat.
Makes 1 (10x5-inch) loaf
2 cups sugar, divided
¼ cup plus 1½ tablespoons water, divided
1⅓ cups raw pistachios
6 large egg whites, room temperature
⅛ teaspoon kosher salt
1¾ cups heavy whipping cream
1 teaspoon vanilla extract
Strawberry Sauce (recipe follows)
Garnish: fresh strawberries
Stir together ¾ cup sugar and 1½ tablespoons water in a small saucepan, until a wet sand consistency is reached. Heat over medium-high heat, and stir until sugar is dissolved. (Do not stir after it starts to boil.) Boil until sugar turns a light caramel color throughout. Remove from heat; stir in pistachios. Pour mixture onto a nonstick baking mat, and let cool completely, about 30 minutes. Break up caramelized pistachios and roughly chop, or pulse in a food processor. Set aside.
a 10x5-inch loaf pan with plastic wrap, letting excess extend
