Pistachio Semifreddo
(Semifreddo al Pistacchio)
Ingredients:
1 and 1/2 cups shelled salted pistachios (6 and 1/2 ounces)
1 cup sugar
6 large raw egg whites
2 cups chilled heavy cream
1/4 teaspoon almond extract
Directions:
Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food processor until very finely ground.
Add remaining 1/2 cup pistachios and pulse until just coarsely ground.
Beat egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks.
Beat in remaining 1/4 cup plus 2 tablespoons sugar, a little at a time.
Increase speed to high and beat until meringue just holds stiff, glossy peaks.
Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.
Fold meringue into cream gently but thoroughly.
Fold in nut mixture in same manner.
Spoon into a 2-quart dish and freeze, covered, until firm enough to scoop, about 4 hours.
Let soften slightly before serving. Makes 2 quarts.