Pistachio Semifreddo might be just the main course you are searching for. This recipe makes 4 servings with 887 calories, 17g of protein, and 65g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, egg whites, heavy cream, and a few other things to make it today. To use up the pistachios you could follow this main course with the Blackberry Cloud Cake with Pistachios as a dessert. From preparation to the plate, this recipe takes approximately 5 hours. It is a good option if you're following a gluten free and vegetarian diet.
Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food processor until very finely ground.
Add remaining 1/2 cup pistachios and pulse until just coarsely ground.
Beat egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup plus 2 tablespoons sugar, a little at a time, then increase speed to high and beat until meringue just holds stiff, glossy peaks.
Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.
Fold meringue into cream gently but thoroughly, then fold in nut mixture in same manner. Spoon into a 2-quart dish and freeze, covered, until firm enough to scoop, about 4 hours.
Let soften slightly before serving.
• The egg whites in this recipe are not cooked, which may be of concern if salmonella is a problem in your area.