Crunchy pistachio parfait

In a mixing bowl, pour the cream and condensed milk and whisk.

When fully whipped, pour in the pistachio cream and the chopped pistachios, either separately or at the same time, and stir gently to lightly whip. It is good that the pistachio cream does not dissolve completely

Transfer the contents into a 26x10 cm deep mould lined with foil (a polystyrene ice cream container is also fine) and place in the freezer for at least 10/12 hours.

After the solidification time has elapsed, we resume our semifreddoinvert it onto a serving plate and remove the foil.

We can now proceed with the decoration, which can be done as desired, or by pouring the cream of pistachio and then spread it out to completely cover the semifreddothen decorating with dabs of cream, or using a sac a poche completely.

Then sprinkle with sprinkles and place in the freezer for another hour or so before serving.