Cindy's Favorites


Basil Pesto
Blueberry Compote
Cherry Pistachio Cookies
Chocolate Macadamia Nut Tart
Christmas Stollen w/Marzipan
Cocoa Pasta w/ Porcini Sauce
Cod - Tomato/Olive/Caper Sauce
Insalata con Quattro Formaggi
Lime Ginger Pots de Creme
Mike's Polenta
Nectarines in Prosecco
Orange Walnut Biscotti
Oven Roasted Sausage & Grapes
Panettone Bread Pudding
Pasta Foriana
Pasta With Italian Tuna
Peach and Blueberry Strudel
Pineapple Blackberry Flambé
Plum Cake w/ Almond Streusel
Pollo Spezzato
Roasted Asparagus - Prosciutto
Semifreddo di Limone
Torta di Ricotta
Venda Ravioli & Tortelloni
Warm Peaches with Prosciutto
Zuppa di Polpette
This recipe landed in my recipe box over 20 years ago and to this day I don't know who gave it to me -- I remain forever grateful to them. The wonderful rich body lends itself to be served as a mousse or as a filling for sponge cakes or cream puffs. When I froze some leftovers, I realized that it made a wonderful semi-freddo, Italian for "half frozen."
  • 5 large eggs
  • 1 cup granulated sugar
  • 1 stick (4 ounces) unsalted butter, melted
  • 1 cup freshly squeezed lemon juice
  • 2 cups heavy cream
  • 1/2 cup ground pistachio nuts

Line a 4 1/2 by 8 1/2 inch loaf pan with plastic wrap and set aside.  In a large bowl with an electric mixture whip the eggs and sugar on high speed until triple in bulk. Turn mixer to low and add the melted butter in a steady stream, then the lemon juice; the batter will deflate.

Transfer the mixture to the top of a double boiler and cook, over boiling water, until thickened, whisking constantly; the mixture should be the consistency of a loose pudding.  Remove from the heat; transfer to a clean bowl and cover with plastic and cool completely.

Whip the cream to soft peaks and fold into the cooled lemon base. Pour into lined loaf pan and spread it evenly with the back of a large spoon; completely cover the surface with ground pistachio nuts, cover and freeze. To serve, remove the frozen semifreddo from the pan and unwrap the plastic. Place the semifreddo nut side down on a cutting board and cut one-inch slices of the loaf. Transfer each slice onto individual serving plates. Serve with Blueberry Compote or fresh berries.

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Copyright 2006-2017 Cynthia J. Salvato and All rights reserved.
Savoring Rhode Island‚ Johnston, RI 02919


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