Back to Italy to visit my family, I could finally go visiting some relatives and friends after the long lockdown So nice to see them all again!
And as good Italians do, when we meet we always have some nice food and drinks
Recipe (about 10 servings): Beat 4 egg yolks with 100 gr of sugar. Then, add 300 gr of pistachio cream and mix well. Last, whip 500 gr of heavy cream (I used a plant-based one) and incorporate it well to the mix of eggs, sugar and pistachio cream. Use some some aluminum cups to prepare the semifreddo servings. Start with 1 tsp of pistachio grains and then add 2-3 tbsp of pistachio cream. Wrap the cups with food wrapping film and put the cups in the freezer for at least 3 hours before serving. Remove the semifreddo up-side down from the cup and enjoy