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Le Chaudron recipe
Parfait glacé pistache
Pistachio semifreddo
⏱ 35 minServes 6Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
5egg yolks
120 g (4 oz)sugar
400 ml (1⅔ cups)heavy cream
5 tbsppistachio paste
50 g (2 oz)chopped pistachios
- 5 egg yolks
- 120 g (4 oz) sugar
- 400 ml (1⅔ cups) heavy cream
- 5 tbsp pistachio paste
- 50 g (2 oz) chopped pistachios
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Whisk the yolks and sugar over a water bath for 5 minutes until pale and fluffy.
- Whisk in the pistachio paste.
- Whip the cold cream to stiff peaks and fold in.
- Fold in the chopped pistachios.
- Line a pan with plastic wrap, pour in the mixture and freeze.
- Freeze for 6 hours, then unmold and slice.
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