This is my first try of a Semifreddo. First, I whisked four egg yolks with about 70 grams of sugar and a splash of warm water in a large bowl until smooth. I proceeded to add in two tablespoons of crema di pistacchio and let them combine. Then I whisked 200ml of cream in a separate bowl until almost firm and combined the cream with the pistacchio-mixture. I then poured it into a mold and left it in the freezer for six hours.
For the caramel sauce I heated up some sugar in a pan with some water and added a little amount of butter once the sugar turned brown. I then finished the sauce with a sprinkle of salt and some cream.
For the pistacchio-brittle I also caramelised sugar in a pan but added merely a very small amount of butter and added in a good amount of minced pistachios. I poured the mixture on to a sheet of baking paper and rolled it flat with a rolling pin.
It turned out well and tasted even better than it looked. Next time I’ll work on a better and more elegant presentation, however.
Happy cooking!
by LeoCappuccino
1 Comment
Looks great!