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Bronte Pistachio Semifreddo

Bronte Pistachio Semifreddo

on Tuesday, 11 February 2014. Posted in Desserts, Recipes

The base for this ethereal frozen mousse is a little tricky, but once you get the hang of it, you'll be ready to whip up a semifreddo whenever you get the urge. When heating the sugar, temperature is key, so you'll need a candy thermometer.

Makes one 9x5-inch loaf (serves 6-8)

Ingredients

Pistachio Brittle:
Semifreddo Base:
  • 1/2 cup sugar
  • 2 tablespoons water
  • 3 egg whites
  • 3 tablespoons Pistachio Paste
  • 3/4 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 3 ounces bittersweet chocolate, roughly chopped

Directions

For the pistachio brittle: Combine the sugar and water in a small saucepan and cook over medium-high heat until the sugar starts to dissolve.

Reduce the heat to medium and continue to cook until the sugar syrup begins to turn golden around the edges of the pan. Swirl the pan gently until the syrup is uniformly golden. Remove from the heat and stir in the pistachios. Pour the mixture out onto an oiled baking sheet or nonstick mat and cool completely, about 30 minutes. Roughly chop the brittle into small pieces and set aside.

For the semifreddo base: Combine the sugar and water in a small saucepan and cook over medium heat, without stirring, until the temperature registers 238°F on a candy thermometer, about 5 minutes.

Meanwhile, beat the egg whites in a stand mixer at high speed until soft peaks form. Once the syrup comes to temperature, reduce the mixer speed to medium-low and add the syrup in a slow, steady stream down the side of the bowl. (Be careful here, the sugar syrup is hot!). Turn up the mixer to medium-high and whip until the meringue is glossy and cool to the touch, 5-7 minutes. Add the pistachio paste and beat for another minute.

In a separate bowl, beat the whipping cream and vanilla together until stiff peaks form. Fold one-third of the whipped cream into the meringue to lighten the egg white mixture. Fold in the remaining whipped cream, then gently stir in the chocolate and reserved pistachio brittle.

Pour the mixture into a 9x5-inch loaf pan lined with plastic wrap. Cover the pan with plastic wrap and place in the freezer for 8 hours.

To serve, remove the top plastic wrap and invert the loaf onto a serving platter. Cut with a warm, dry serrated knife and serve slices with coffee and amaretti cookies.