Berry, Pistachio and Vanilla Ice Cream Parfaits
Thaw the berries in a colander and drain. Grind 20 grams (approximately 2/3 ounce) pistachios finely and mix with the berries, yogurt, sugar and lemon juice. Chop the remaining pistachios coarsely.
Whip the cream until stiff and fold into the berry cream. Distribute 1/2 of the cream among 4 serving glasses then top each with 1 scoop of ice cream. Top with the remaining cream and sprinkle with the chopped pistachios. Garnish with currants, if desired. Serve immediately.