Pistachio Parfait
The pistachio, as a special and flavorful nut, has long been featured in Mediterranean and Middle Eastern sweets. Pistachio parfait combines this noble ingredient with the classic French frozen dessert form. Toasted pistachios not only enhance the flavor but also the texture, and the creamy base perfectly balances the nutty character. Technically, the most important step is chopping and toasting the pistachios: don't burn them, as they will become bitter! This dessert is an excellent choice for summer dinners, festive lunches, or any occasion when you crave a special flavor – every bite is a crunchy and creamy experience.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the pistachios, then toast them in a dry skillet over medium heat for a few minutes. Stir until fragrant and lightly golden brown. TIP: Never use salted pistachios, as they will ruin the flavor of the dessert.
2
Whip the cold heavy cream into stiff peaks. Chill the bowl and whisk beforehand for a stable, thick whipped cream.
3
In another bowl, combine the sweetened condensed milk, sugar, vanilla extract, and about two-thirds of the toasted pistachios. Reserve the rest for serving.
4
Gently fold the whipped cream into the pistachio mixture, being careful not to deflate the cream. This ensures a light and airy texture.
5
Pour the mixture into molds or a larger container, smooth the top, cover with plastic wrap, and freeze for at least 6 hours or overnight.
6
Remove from the freezer 5-10 minutes before serving. Sprinkle the top with the remaining toasted pistachios, and garnish with whipped cream if desired.
