Coffee pistachio semi-freddo Coffee pistachio semi-freddo Pistachio ice cream of the kind you dream about: it melts in your mouth, delicious and creamy, and is enhanced by the intensity of a <em>Ristretto</em> Grand Cru with chocolate, fruity notes. 3.38

Coffee pistachio semi-freddo

Pistachio ice cream of the kind you dream about: it melts in your mouth, delicious and creamy, and is enhanced by the intensity of a Ristretto Grand Cru with chocolate, fruity notes.

Preparation (4 persons)

  • Crush half the toasted pistachios to a powder
  • In a large bowl fold them carefully into the softened ice cream with half the whipped cream and half of the shelled toasted pistachios
  • Add 1 tablespoon of whipped cream into 4 individual glasses
  • Top with the ice cream mixture
  • Prepare 4 Ristretto Grand Cru in espressos ( 4 x 25 ml / 0.85 oz) and pour them into the 4 espresso cups
  • Decorate with the remaining whipped cream and toasted whole or powdered pistachios.

Tags :

Accessories for this recipe

Pixie Espresso, Ristretto

Characteristics

Easy
Difficulty
Easy
Preparation
PT10M10 min.
Material
4 Espresso cups (80 ml/3 oz)
1 Blender
1 Bowl
Pixie Espresso, Ristretto
Origin
Switzerland

Ingredients

  • 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
<em>Ristretto</em>
Ristretto
Intensity : 10
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