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Recipe by Temi Philip

Halva Pistachio Semifreddo on Chocolate Base

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Halva Pistachio Semifreddo on Chocolate Base
Parve Parve
Medium Medium
15 Servings
Allergens

Contains

- Gluten - Tree nuts - Egg - Wheat - Sesame
4 Hours, 25 Minutes
Diets
- Vegetarian - Pescatarian

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

Ice Cream

  • 1 (17-oz./500-ml.) container whipping cream (parve or dairy)

  • 1 teaspoon Gefen Vanilla Extract

  • 4 eggs, separated

  • 2 tablespoons plus 1/4 cup sugar, divided

  • 1 cup pistachios, roasted and ground

  • 5 ounces (150 grams) Haddar Baracke Halva, crumbled

  • a few drops of green food coloring (optional)

Base

  • 3/4 cup cookie crumbs

Directions

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.

Notes:

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

Recipe tags

chocolate freezer-friendly dessert frozen desserts halvah ice cream non-dairy desserts Succos Succot Sukkos Temi Philip
Halva Pistachio Semifreddo on Chocolate Base

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