Semifreddo al Pistacchio

Ingredients

• 150g shelled unsalted pistachios, plus extra for garnish
• 4 large eggs, separated
• 150g caster sugar, divided
• 300ml heavy whipping cream, cold
• 2 tablespoons pistachio paste
• 1 teaspoon pure vanilla extract
• 1 pinch fine sea salt
• 1 tablespoon honey
• 1 tablespoon water

Instructions

1. Line a 900g loaf tin (approximately 23x13cm) with two layers of plastic wrap, leaving a generous overhang on all sides to allow easy removal later.
2. Place the 150g of pistachios in a food processor and pulse until finely ground but not a paste; set aside a few tablespoons of the ground pistachios for garnish.
3. Combine the egg yolks, 100g of the caster sugar, honey, and water in a heatproof bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water.
4. Whisk the yolk mixture continuously over the heat for about 8 to 10 minutes until it becomes pale, thick, and nearly doubled in volume, then remove from heat and whisk in the pistachio paste and vanilla extract.
5. Allow the pistachio yolk mixture to cool completely to room temperature, stirring occasionally to prevent a skin from forming.
6. In a large clean bowl, whip the cold heavy cream to soft peaks using an electric mixer, then set aside in the refrigerator.
7. In a separate large clean bowl with clean beaters, whisk the egg whites with the pinch of salt until soft peaks form, then gradually add the remaining 50g of caster sugar and continue whisking until stiff, glossy peaks form.
8. Gently fold the cooled pistachio yolk mixture into the whipped cream using a large spatula until just combined.
9. Add the ground pistachios to the cream mixture and fold gently to distribute evenly.
10. Carefully fold the meringue into the pistachio cream mixture in three additions, using a gentle figure-eight motion to preserve as much air as possible until the mixture is uniform.
11. Pour the semifreddo mixture into the prepared loaf tin, smooth the top with a spatula, then fold the overhanging plastic wrap over the surface to cover completely.
12. Freeze the semifreddo for a minimum of 6 hours or overnight until fully set and firm.
13. When ready to serve, unwrap the top of the loaf tin, invert onto a chilled serving platter, and carefully peel away the plastic wrap.