Pistachio Semifreddo in Frozen Apricot Cups
A refreshing dessert that combines the lush creaminess of semifreddo with the vibrant, juicy goodness of fresh apricots, perfect for any occasion.
Servings: 6 servings
Calories: 165kcal
Ingredients
For the Semifreddo
- 1 cup heavy whipping cream (cold) For a rich, airy texture.
- 1/2 cup sweetened condensed milk Adds a touch of sweetness and creaminess.
- 1/2 tsp vanilla extract Infuses a warm aromatic note.
- 3/4 cup roasted unsalted pistachios, finely ground Provides a nutty crunch and beautiful color.
- pinch salt Enhances the sweet and nutty flavors.
For the Apricot Cups
- 6 large fresh apricots, halved and pitted Juicy and sweet, perfect for serving.
- 1 tbsp lemon juice Helps prevent browning of the apricots.
- 2 tbsp finely chopped pistachios (for garnish) Adds a finishing crunch.
- to taste edible flowers (optional, for garnish) Elevates the presentation beautifully.
- to taste extra apricot syrup or honey drizzle (optional) For a glossy finish and added sweetness.
Instructions
Preparation
- Start by gently halving the apricots and removing the pits.
- If desired, scoop out a tiny bit more flesh to create a small cavity for the semifreddo.
- Brush each half with lemon juice to protect them from browning, then place them cut-side up on a tray.
- Freeze the apricots for at least 1 hour.
Whipping the Cream
- In a chilled bowl, whip the heavy cream until medium-stiff peaks form.
- Be careful not to over-whip, as this will ensure the semifreddo remains creamy.
Making the Pistachio Base
- In a separate mixing bowl, combine sweetened condensed milk, vanilla extract, finely ground pistachios, and a pinch of salt.
- Mix until well integrated.
Folding & Chilling
- Gently fold the whipped cream into the pistachio mixture in two parts.
- Transfer the combined mixture to a piping bag or spoon it carefully into the apricot halves.
Filling the Apricot Cups
- Remove the apricots from the freezer and pipe or spoon the pistachio semifreddo mixture into each half, creating a delightful dome shape.
Freezing Again
- Place the filled apricot cups on a tray and freeze for 2 to 3 hours until the semifreddo is set.
Garnishing & Serving
- Just before serving, sprinkle finely chopped pistachios on top for added crunch.
- Garnish with edible flowers if desired and drizzle with apricot syrup or honey for shine.
Notes
For best results, use high-quality pistachios and chill the ingredients as needed. Prepare apricots a day in advance for convenience.