Pistachio Lavender Semifreddo
Semifreddo or “half-frozen” is a classic Italian dessert. We simplified the process, substituting the eggs for mascarpone. The result? A creamy, floral dessert studded with roasted pistachios. It’s a showstopper dessert that’s as simple to make as it is to please! Uses KitchenAid® Hand Blender.
Ingredients
1/8 teaspoon fine sea salt
1/2 vanilla bean (seeds removed)
1 tablespoon brandy (optional)
2 tablespoons lemon juice
2 tablespoons granulated sugar
16 oz. frozen peaches (thawed)
8 oz. mascarpone cheese
3 cups heavy cream
1/4 tsp fine sea salt
2 teaspoons lavender flowers (divided)
2/3 cup granulated sugar
3/4 cup roasted pistachios (divided)
Step by step
Equipment: 8.5-in x 4.5-in x 2.5-in standard loaf loaf pan.
Line a loaf pan with plastic wrap, leaving a 3-inch overhang.
Add pistachios to the blender jar. Insert your KitchenAid® Corded Hand Blender into the jar and pulse until pistachios are coarsely ground. Scatter 3 Tablespoons chopped pistachios and 1 teaspoon lavender flowers along the base of the prepared pan. Pour remaining pistachios into a small bowl and set aside.
Add 2/3 cups sugar, 1 teaspoon lavender flowers, and 1/4 tsp. salt to the blender jar. Using the blender, pulse until flowers are finely ground.
In a large mixing bowl add the lavender sugar, heavy cream, and 8 oz. mascarpone cheese. Remove the arm of the hand blender from the base and attach the pan guard. Then, reattach the arm to the base and insert into the mixture. Blend until soft peaks form. Use a spatula to fold in remaining pistachios.
Slowly pour the semifreddo into the pan, tapping gently to work out any pockets of air and to level the mixture. Cover with plastic wrap and transfer to freezer until frozen, 6-8 hours, or overnight.
To make peach compote: Place all the ingredients (16 oz. thawed peaches, 2 Tbsp. granulated sugar, 2 Tbsp. lemon juice, 1 Tbsp. brandy, 1/2 vanilla bean, 1/8 tsp. salt) into a medium saucepan set over medium heat. Stirring frequently, bring the mix to a gentle boil. Continue cooking until the peaches start to break down and sauce has thickened, about 5 minutes. Remove pan from heat, pour into the blender jar, insert blender, and pulse several times until desired consistency. Cover with lid and refrigerate until ready to use.
To serve, remove pan from freezer and turn the semifreddo out onto a cutting board. Remove the plastic and let stand for 5 minutes to soften. Cut with a long knife that has been dipped in warm water. Serve with a dollop of peach compote.
CHEF’S NOTES: If having difficulty releasing semifreddo from pan, carefully run sides of pan under hot water for about 5 seconds before turning to release. Also, if the semifreddo has been frozen overnight, for best texture, it should be tempered before serving. Place slices on plates and refrigerate for 15-20 minutes. This step is not necessary, but yields a nice result.
CHEF’S NOTES: This semifreddo is delicious alone, but can also be served with a dollop of peach compote.