Joanne Weir Follow @ChefJoanneWeir

Pistachio and Chocolate Semifreddo

Pistachio and Chocolate Semifreddo

Serves 8


3/4 cup raw unsalted pistachios

6 ounces best quality bittersweet 70 % chocolate, finely chopped
4 large eggs, separated
1 cup sugar
1 3/4 cups heavy cream
Warm Bittersweet Chocolate Sauce, optional


Coarsely chop the pistachios.  In a bowl, combine the pistachios and chocolate. 


Line a 9 X 5-inch loaf pan with plastic wrap. 


In an electric mixer, beat the egg yolks with ½ cup of the sugar until the mixture is a stiff ribbon.  In another bowl, with a clean beater, beat the egg whites until soft peaks are formed. Add the remaining ½ cup sugar and continue to whisk until stiff peaks are formed.  Finally, beat the heavy cream in a third bowl until stiff peaks form. Gently fold the egg yolk mixture into the egg whites.  Fold in the heavy cream.

 Spoon one-third of the egg/cream mixture in the prepared pan. Spread to distribute evenly. Distribute half of the pistachio/chocolate mixture evenly over the egg/cream mixture.  Repeat with the egg/cream mixture and then the pistachio/chocolate mixture.  Finally top with the egg cream mixture.  Smooth the top with a spatula.  Tap the pan on the work surface two to three times to release an air pickets.  Cover with plastic and freeze for several hours or overnight. 

 To serve, invert the pan onto a platter.  Remove the plastic wrap.  Cut into thick slices and serve with Chocolate Sauce if desired.