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Pistachio Semifreddo with Blood Orange and Mulberry Sauces



Serves 8

Unsalted butter
Granulated sugar
1 jar (6.10 ounces) Evergreen crema di pistachio
1/4 cup water
2 1/2 cups heavy or whipping cream
1/3 cup Agrirape Black Mulberry Jam
1/3 cup Agrirape Blood Orange Jam
Minced pistachios for garnish

Coat the inside of a 6-cup freezerproof soufflé dish with butter. Coat with granulated sugar. Set aside.

With a small flexible spatula, scrape the crema di pistachio into a mixing bowl. Add the water to the jar; cover and shake vigorously. Add the water mixture to the bowl. Whisk the mixture until smooth.

In the large bowl of an electric mixer, whip the cream on high speed until peaks hold their shape. Fold onethird of the cream into the pistachio mixture. Fold the pistachio mixture into the remaining cream. Spoon into the prepared dish. Sprinkle with granulated sugar. Cover with plastic wrap. Place in the freezer for 12 hours or up to 3 days.

To serve: Remove the semifreddo from the freezer and allow to sit for 20 minutes to soften slightly.

Place the black mulberry jam in a small microwaveable bowl. Place the blood orange jam in another small microwaveable bowl. Cover both bowls with waxed paper. Microwave for about 20 seconds or until the jams are warm.

Scoop the semifreddo onto dessert plates. Whisk the jams and drizzle on the plate surrounding the semifreddo. Sprinkle on the pistachios.

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