Amber’s Festive Semifreddo
By Amber De Jong, Performance Director
I use two loaf pans as this recipe makes quite a lot. One Semifreddo for both sides of the fam!
Ingredients
2 Eggs
3 Egg yolks
¾ cup (165g) Caster Sugar
600mL Thickened Cream
200g White Chocolate, melted
120g fresh Raspberries, lightly crushed
100g bought Nougat, finely chopped
50g Strawberries, quartered, lightly crushed
¼ cup (35g) Pistachios, coarsely chopped
Serve with fresh berries, pistachios and mint leaves.
Method
Line base and sides of an 11cm x 21cm (base measurement) loaf pan with plastic wrap, allowing sides to overhang.
Use a hand-held electric beater or balloon whisk to whisk the eggs, egg yolks and sugar in a large heatproof bowl until light and fluffy. Carefully continue whisking over a saucepan of simmering water for 6-8 minutes or until mixture is thick and pale and the temperature reaches 72°C on a sugar thermometer. Remove from heat and continue whisking for a further 2 minutes to cool.
Use a clean beater or balloon whisk to whisk cream in a bowl until soft peaks form. Use a large metal spoon to gently fold in the egg mixture. Add chocolate and gently fold until just combined. Add the raspberries, nougat, strawberries and pistachios and gently fold to combine. Pour into the prepared pan. Place in the freezer for 6-8 hours (overnight) or until firm.
Tip: Make sure the egg mixture has cooled down to room temp.
Remove from the freezer and turn onto a serving platter. Set aside for 10 minutes to soften slightly.
Top with extra berries, extra pistachios and mint leaves or serve as is!
