Chocolate and pistachio semifreddo
Ingredients
Oil or butter, for greasing
275g / 10 oz. / 2 cups dark chocolate (70% cocoa solids) + extra for decorating
A pinch fleur de sel or 1 tsp instant coffee
4 eggs
70g / 3 oz. / ⅓ cup sugar
500ml / 2 cups whipping cream
Seeds from 1 vanilla pod
100g / 3.5 oz. / 1 cup shelled pistachios + extra for decorating
Preparation
1
Lightly grease the inside of a 1kg / 2lbs loaf tin, then line it with two layers of Clingfilm, leaving a lot hanging out.
2
Break the chocolate into pieces, place in a heatproof bowl and melt the chocolate over a pan of simmering water or in short blasts in the microwave stirring regularly. Stir in the fleur de sel/coffee and set aside to cool for 5 minutes.
3
While the chocolate is cooling, whisk the eggs and sugar for 3-4 minutes, or until pale and fluffy.
4
Stir the cooled chocolate into the egg mixture.
5
In another bowl, whisk together the cream and vanilla seeds until soft peaks form.
6
Add the whipped cream to the chocolate mixture, then fold in the pistachios.
7
Pour into the prepared loaf tin.
8
Cover with the overhanging Clingfilm and freeze for at least 3 hours, ideally overnight.
9
Remove the tin from the freezer 10 minutes before serving to allow the semifreddo to soften a little.
10
Peel back the top Clingfilm layers and turn onto a serving plate.
11
Decorate with a little grated chocolate and ground pistachios over the top.
12
Find more recipes on my blog http://alalemon.com
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About
A rich and luscious chocolate and pistachio semifreddo (Gordon Ramsay's recipe)
Yield:
Serves 10-12
Added:
Saturday, May 2, 2015 - 7:03am
