Semifreddo with Pistachios and Balsamic Cream
Baking and Desserts • European
Description
Semifreddo with Pistachios and Balsamic Cream
Ingredients
- Unsalted peanuts, shelled 5 oz
- Pistachios 5 oz
- 10% cream 15 fl oz
- Sugar 5 tablespoons
- Egg white 4 pieces
- White Balsamic Cream to taste
Step-by-Step Guide
Step 1
Shell the pistachios and either grind them in a blender or chop them with a knife into medium crumbs.
Step 2
Whip the room temperature egg whites with a pinch of salt until they form a stable foam, then gradually add the sugar one tablespoon at a time and continue whipping until stiff, glossy peaks form. The egg whites are perfectly whipped if they hold their shape when the bowl is turned upside down. Culinary magic.
Step 3
In a separate bowl, whip the cold and initially liquid cream until it becomes thick, dense, and whipped. Similar to the egg whites, perfectly whipped cream will not fall out when the bowl is turned upside down.
Step 4
Combine the whipped cream with the pistachio paste and chopped pistachios, gently folding from the bottom up in several additions to avoid deflating the whipped structure of the cream. With similar care and method, combine this mixture with the whipped egg whites. You will end up with a uniform pistachio cream in a light khaki color.
Step 5
Pour the cream into a loaf pan lined with plastic wrap. The wrap should completely cover the bottom and hang over the edges of the pan. Cover the semifreddo with another sheet of plastic wrap, sealing the top and bottom edges. Place in the freezer for 4 hours until set.
Step 6
Slice the semifreddo with a knife into portions and serve with a generous drizzle of balsamic cream.
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