Figs and pistachios capture late August in one dessert: mellow fruit, a green
nutty note and enough contrast to keep a frozen cream interesting. This
professional-format recipe follows the public ratio for the shop’s neutral
semifreddo mix and makes two loaves.
Recipe card
- Serves: 16, from two loaf moulds
- Prep: 25 minutes
- Freeze: at least 8 hours
- Total: 8 hours 25 minutes
Ingredients
- 1 l cold whipping cream
- 300 g neutral semifreddo mix
2864AR - 300 g white-fig gelato variegato
2777AR - 80 g chopped unsalted pistachios
4511 - 4 fresh figs, washed, dried and quartered just before serving, optional
Method
- Chill the bowl and beaters and prepare two loaf moulds.
- Whip the cream with the neutral mix for a few minutes, also following the
current pack directions. - Spread one third into the moulds. Add some fig variegato and pistachios
without blending the layers completely. - Repeat, finish with cream and cover the surface closely.
- Freeze for at least 8 hours at −18 °C or below.
- Unmould and cut with a warmed, dry knife. Add fresh figs only at serving.
Contains milk and pistachios. Check the current labels of all three shop products before use. Do not refreeze softened or melted
portions.
From the shop: neutral semifreddo mix, white-fig variegato and chopped pistachios.
FAQ
Why does the recipe make two loaves?
The published mix ratio is 300 g powder to 1 l cream. This recipe preserves that ratio rather than inventing a smaller pack dose.
Can I fold fresh figs into the semifreddo?
No. Their water and sugar would change the structure and storage
profile, so fresh figs are a serving garnish only.
