Bronte Pistachio Semifreddo
Once you get the hang of making the semifreddo base for this ethereal dessert, it is a breeze to make. Temperature is key when making the base, so a candy thermometer is necessary). Makes one 9x5 loaf of semifreddo - serves 6-8.
1/3 cup sugar
1 ½ teaspoons water
½ cup Bronte Pistachios
½ cup sugar
2 tablespoons water
3 egg whites
3 tablespoons Pistachio Paste
¾ cup heavy whipping cream
½ teaspoon vanilla extract
3 ounces bittersweet chocolate, roughly chopped
For the brittle: In a small saucepan, combine sugar and water. Heat mixture over medium-high heat until the sugar starts to dissolve. Turn heat down to medium, continue to cook until the sugar syrup starts to turn golden around the edges of the pan. Swirl pan gently until the syrup is golden throughout. Remove from heat and stir in pistachios. Pour mixture out onto an oiled baking sheet and cool completely, about 30 minutes. Roughly chop brittle and set aside.
For the semifreddo base: In a small saucepan, combine sugar and water. Cook mixture over medium heat, without stirring, until it reaches 238 degrees on a candy thermometer, about 5 minutes.
Meanwhile, beat egg whites in a stand mixer until soft peaks form. Once the syrup comes to temperature, add it in a slow, steady stream down the side of the bowl (be careful here, the sugar syrup is hot! Make sure to reduce mixer speed to low while adding it to egg whites). After the syrup is added, increase the speed of the mixer to medium-high and whip until meringue is glossy and fully cooled, about 5-7 minutes. Add pistachio paste and beat for another minute.
In another bowl, beat whipping cream and vanilla together until stiff peaks form. Fold one-third of the whipped cream into the meringue to lighten egg white mixture. Gently stir in remaining whipped cream, chocolate and reserved brittle.
Pour mixture into a 9x5-inch loaf pan lined with plastic wrap. Cover pan with plastic wrap and place in freezer for 8 hours. To serve, remove plastic wrap and invert onto a serving platter. Cut with a warm, dry serrated knife. Serve alongside coffee and amaretti cookies.