{"id":43416,"date":"2017-07-18T17:36:33","date_gmt":"2017-07-18T15:36:33","guid":{"rendered":"https:\/\/iloveitalianfood.it\/semifreddo-al-pistacchio-en\/"},"modified":"2018-01-04T16:27:59","modified_gmt":"2018-01-04T15:27:59","slug":"semifreddo-al-pistacchio-en","status":"publish","type":"post","link":"https:\/\/iloveitalianfood.it\/en\/semifreddo-al-pistacchio-en\/","title":{"rendered":"Pistachio semifreddo"},"content":{"rendered":"<p><span class=\"ricetta-difficolta\">DIFFICULTY: <span class=\"ricetta-difficolta-dettaglio\">3<\/span><\/span><br \/>\n<span class=\"ricetta-tempo\">1 hour and 15 minutes<\/span><br \/>\n<span class=\"ricetta-ingredienti-titolo\">INGREDIENTS PER 4 PEOPLE<\/span><\/p>\n<p class=\"ricetta-ingredienti\">whole milk, 6,7 fl oz<br \/>\ncream, 16,9 fl oz<br \/>\npistachio paste, 1,7 oz<br \/>\nsugar, 1,7 oz<br \/>\negg yolks, 4<br \/>\negg whites, 4<br \/>\npistachio, 3,5 oz<br \/>\ncaramel topping, to decorate<\/p>\n<p><span class=\"ricetta-procedimento-titolo\">PROCEDURE<\/span><\/p>\n<p class=\"ricetta-procedimento\">Mince sugar and pistachios until powder forms. In a saucepan heat milk and add the pistachio paste and the pistachio sugar. Mix well and let it cool in fridge for some hours.<br \/>\nWhisk egg yolks with the remaining sugar and add the cold milk, then add cream and the whipped egg whites.<br \/>\nPour the mix into the Gelato maker &#8211; previously cooled in the freezer &#8211; and freeze according to the manufacturer&#8217;s instructions (about 40-45 minutes).<br \/>\nPour the semifreddo in little forms and fridge for at least 4-5 hours. Serve with caramel topping and whole pistachios.<\/p>\n<p>Thanks to <a href=\"http:\/\/www.dolcementeinventando.com\/\" target=\"_blank\">Dolcemente Inventando ovvero i pasticci di Ale<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>30757<\/p>\n","protected":false},"author":1,"featured_media":43417,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-43416","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43416","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/comments?post=43416"}],"version-history":[{"count":2,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43416\/revisions"}],"predecessor-version":[{"id":85349,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43416\/revisions\/85349"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media\/43417"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=43416"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=43416"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=43416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}