Halva Pistachio Semifreddo on Chocolate Base

Temi Philip Recipe By
  • Cook & Prep: 4 h 25 m
  • Serving: 15
  • Contains:

A semifreddo (literally half-cold in Italian) is a soft ice cream made with whipped cream or custard. Semifreddos are popular in Italy – try this and you’ll discover why.

 

Ingredients (11)

Ice Cream

Base

Start Cooking

Prepare the Ice Cream

  1. Beat the whipping cream with the vanilla extract.

  2. In a separate bowl, beat the egg yolks with two tablespoons sugar until they are light and fluffy.

  3. In a third bowl, whip the egg whites with a quarter cup sugar until stiff.

  4. Mix the egg yolks with the whipped cream and fold the mixture into the stiff egg whites.

  5. Add the pistachios, crumbled halvah, and a few drops of food coloring for a pale green color. Pour the mixture into three loaf pans and freeze for two hours.

Note:

You can freeze the custard in silicon molds (not complicated ones) so that each serving slips out ready to serve.

Variation:

You can use the same method to prepare nougat hazelnut semifreddo. Replace the halvah with nougat powder and the pistachio with hazelnuts.

Prepare the Base

  1. Melt the chocolate, whipping cream, and halvah over a low flame until you have a smooth mixture.

  2. Remove from the fire, mix with the cookie crumbs, and cool slightly.

  3. Pour the mixture over the frozen custard and freeze for an additional two hours.

To Serve

  1. To serve, remove the semifreddo from the pans and cut into slices.

  2. Place onto the plates with the chocolate layer on bottom.

  3. Garnish with chocolate curls and pistachios.

Credits

Photography: Daniel Lailah

Styling: Amit Farber

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