Ingredient and Portion
Coffee pistachio semi-freddo
Submit Recipe
4 capsules of Ristretto Grand Cru (4 x 25 ml / 0.85 oz)
250g / 8.9 oz of pistachio ice cream, taken out of the freezer 15 minutes beforehand
60 g / 2.12 oz of shelled toasted pistachios
150 g / 5.3 oz of vanilla flavoured whipped cream
250g / 8.9 oz of pistachio ice cream, taken out of the freezer 15 minutes beforehand
60 g / 2.12 oz of shelled toasted pistachios
150 g / 5.3 oz of vanilla flavoured whipped cream
Method
1. Crush half the toasted pistachios to a powder
2.In a large bowl fold them carefully into the softened ice cream with half the whipped cream and half of the shelled toasted pistachios
3. Add 1 tablespoon of whipped cream into 4 individual glasses
4. Top with the ice cream mixture
5. Prepare 4 Ristretto Grand Cru in espressos ( 4 x 25 ml / 0.85 oz) and pour them into the 4 espresso cups
6. Decorate with the remaining whipped cream and toasted whole or powdered pistachios.
2.In a large bowl fold them carefully into the softened ice cream with half the whipped cream and half of the shelled toasted pistachios
3. Add 1 tablespoon of whipped cream into 4 individual glasses
4. Top with the ice cream mixture
5. Prepare 4 Ristretto Grand Cru in espressos ( 4 x 25 ml / 0.85 oz) and pour them into the 4 espresso cups
6. Decorate with the remaining whipped cream and toasted whole or powdered pistachios.
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