I’m proud to announce my latest creation, a new version of a classic dessert! This Semifreddo Di Zucchini is a lighter dessert using Zucchini, Coconut, Mint, Cream, and Pistachios creating a scrumptious frozen treat!
I hope you will like it.. or LOVE it as much as I do! It’s
- Rich
- Decadent
- Easy to make
- Satisfying
- & 100% Orgasmik!
If you try this recipe let us know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #orgasmikcooking on Instagram! We LOVE seeing what you guys cook up. 🙂
Buon Appetito!
Semifreddo Di Zucchini
- Prep Time: 30
- Total Time: 30
- Yield: 4
- Category: Gluten Free
- Cuisine: Dessert
Ingredients
- 1 Zucchini
- 1/2 Yellow Squash
- 3 oz Shredded Sweetened Coconut
- 1 whole Lemon peel grated
- 20 Mint Leaves
- 3 Egg Yolks
- 150 grams White Sugar
- 200 ml Heavy Cream
- 1/2 tsp Vanilla Extract
- 60 Pistachios shells removed
Instructions
- Grate Zucchini and Squash
- Squeeze excess water out
- Add Zucchini, Squash, Coconut, Lemon Zest, and Mint to a food processor, blend 20-30 seconds
- In a medium bowl add Egg Yolks, Sugar and whisk until creamy
- In a separate medium bowl add Heavy Cream and mix with a mixer until fluffy like snow
- In a medium saucepan add 1/2 tsp Sugar, a drop of water, and Pistachios, sauté over medium heat to carmelize (about 1-2 minutes)
- Take 1 cup of the Pistachios and blend in a food processor until bread crumb like consistency
- Take the remainder Pistachios and crush them into small chunks and set aside to top the dessert with at the end
- Divide the Pistachio crumbs onto the bottom of 4 small dessert dishes and press firmly down
- Add Zucchini mixture to a large bowl, fold in the Egg Yolk mixture, then fold in the Cream
- Slowly mix from bottom up until smooth and creamy
- Spoon mixture on top of Pistachio crumbs
- Top with Pistachio chunks
- Freeze for 1 hour
- Enjoy!
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