Chocolate and pistachio semifreddo
By: Ala Lemon
Published: Saturday, May 2, 2015 - 7:03am

Ingredients




Oil or butter, for greasing
275g / 10 oz. / 2 cups dark chocolate (70% cocoa solids) + extra for decorating
A pinch fleur de sel or 1 tsp instant coffee
4 eggs
70g / 3 oz. / ⅓ cup sugar
500ml / 2 cups whipping cream
Seeds from 1 vanilla pod
100g / 3.5 oz. / 1 cup shelled pistachios + extra for decorating

Preparation

1 Lightly grease the inside of a 1kg / 2lbs loaf tin, then line it with two layers of Clingfilm, leaving a lot hanging out. 2 Break the chocolate into pieces, place in a heatproof bowl and melt the chocolate over a pan of simmering water or in short blasts in the microwave stirring regularly. Stir in the fleur de sel/coffee and set aside to cool for 5 minutes. 3 While the chocolate is cooling, whisk the eggs and sugar for 3-4 minutes, or until pale and fluffy. 4 Stir the cooled chocolate into the egg mixture. 5 In another bowl, whisk together the cream and vanilla seeds until soft peaks form. 6 Add the whipped cream to the chocolate mixture, then fold in the pistachios. 7 Pour into the prepared loaf tin. 8 Cover with the overhanging Clingfilm and freeze for at least 3 hours, ideally overnight. 9 Remove the tin from the freezer 10 minutes before serving to allow the semifreddo to soften a little. 10 Peel back the top Clingfilm layers and turn onto a serving plate. 11 Decorate with a little grated chocolate and ground pistachios over the top. 12 Find more recipes on my blog http://alalemon.com

About

A rich and luscious chocolate and pistachio semifreddo (Gordon Ramsay's recipe)