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Chocolate and pistachio semifreddo
The semifreddo (Italian for 'half-cold') is a bit like a cheat's ice cream. You don't have to make a custard base or churn it smooth in an ice cream maker, you simply combine beaten eggs, whipped cream and your flavouring and freeze it. In my book, that makes it the perfect make-ahead dinner party pudding.
Print recipe
Serves 10
Gluten-free
Ingredients
- Oil or butter, for greasing
- 275g dark chocolate (70% cocoa solids), plus extra for decorating
- 4 eggs
- 100g caster sugar
- 500ml double cream
- Seeds from 1 vanilla pod
- 100g pistachio nuts, loose skin rubbed off
Cooking instructions
- Lightly grease the inside of a 1kg loaf tin with oil or butter, then line it with two layers of cling film, leaving a generous overhang.
- Break the chocolate into pieces and place in a heatproof bowl set over a pan of simmering water (it must not actually touch the water). Heat until melted, then stir well and set aside to cool for 5 minutes.
- Meanwhile, place the eggs and sugar in another bowl and whisk for 3-4 minutes, until pale, thick and fluffy. When the whisk is raised the mixture should leave a trail on the surface.
- Stir the cooled chocolate into the egg mixture.
- Put the cream and vanilla seeds in a separate bowl and whisk until the mixture forms soft peaks.
- Add the whipped cream to the chocolate mixture, then fold in the pistachios. Pour into the prepared loaf tin, cover with the overhanging cling film and freeze overnight, or for at least 3-4 hours. (In fact, it can be frozen for up to 2 weeks before you want to use it.)
- Remove the semifreddo from the freezer 10 minutes before serving in order to soften a little. Run a table knife around the inside edges of the tin, then peel back the top cling film and turn the semifreddo onto a board or serving plate. Remove the rest of the cling film, then grate a little extra dark chocolate over the top before slicing and serving.
Read more in Gordon's recipe books...
Recipes extracted from Gordon Ramsay's Ultimate Home Cooking, published by Hodder & Stoughton, £26
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