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White chocolate & pistachio praline semifreddo
White chocolate & pistachio praline semifreddo
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Prep Time:
380 minutes
Cook Time:
10 minutes
Total Time:
390 minutes
Indulge in a decadent White Chocolate & Pistachio Praline Semifreddo, perfect for sharing with loved ones.
Ingredients:
  • 100g pistachios
  • 141.90 gm caster sugar
  • 82.50 gm water
  • 3 eggs, plus 3 egg yolks
  • 107.50 gm caster sugar, extra
  • 4.40 gm vanilla extract
  • 180g white chocolate, melted
  • 600 ml Brand thickened cream, whipped to firm peaks
  • 2 mangoes, peeled, sliced, to serve
  • 40.00 ml chopped pistachios, to serve
Instructions:
  • Prepare a 24cm x 12cm (8-cup) loaf pan by lining the base and 2 long sides with overhanging baking paper. Spread pistachios closely together on a foil-lined heatproof tray. In a small saucepan, dissolve sugar in water over low heat. Increase heat to medium and boil without stirring for 10 minutes until golden brown. Let the bubbles settle, then pour over pistachios. Allow it to cool and set hard for about 20 minutes.
  • In a heatproof bowl placed over simmering water (ensuring it doesn't touch the water), combine eggs, egg yolks, and extra sugar. Use an electric beater to beat for 5 mins until pale, thick, and increased in volume. Remove from heat, then beat in vanilla and chocolate until combined.
  • Gently mix the whipped cream and praline into the egg mixture until well incorporated. Pour the mixture into the loaf pan and seal the top with plastic wrap. Freeze overnight or until solid.
  • Take the semifreddo out of the freezer and unwrap it. Gently loosen both ends with a non-serrated knife, flip it onto a chilled platter, peel off the baking paper, and return it to the freezer until firm, approximately 30 minutes.
  • Crush the praline into chunks and pulse in a food processor until slightly coarse.
  • Garnish with sliced mango and sprinkle with chopped pistachios right before serving.

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