Pistachio, Vanilla and Chocolate Crunch Semifreddo
Pistachio, Vanilla and Chocolate Crunch Semifreddo
Ingredients
Pinch vanilla salt (optional)
8 figs, quartered (optional)
2 ounces (55 g) shelled pistachios, roughly chopped, plus more for topping
1 pint (450 ml) heavy whipping cream, plus more for serving
1 vanilla bean, split lengthwise and seeds scraped
1/2 cup (100 g) sugar
4 large eggs
5 ounces (145 g) 70% dark chocolate, chopped and divided
Step by step
Line a loaf pan with plastic wrap on all sides.
Place 4 ounces of chopped chocolate in a heatproof bowl (reserve the rest to fold into chocolate base). Fill a KitchenAid® 3.0-Quart Low Casserole about a little less than halfway with water and bring it to a simmer on your Gas Cooktop. Place the bowl with the chocolate over the 3.0-Quart Low Casserole and let the chocolate melt slowly while stirring occasionally. Do not let the water boil too briskly or allow any steam get into the chocolate bowl. Remove the bowl with the melted chocolate and set aside to cool slightly.
Whisk the eggs, sugar and vanilla seeds in the bowl from your KitchenAid® Stand Mixer. Place the mixing bowl over the same water bath you used to melt your chocolate. Heat the egg mixture over simmering heat while whisking consistently. When the eggs have doubled in volume and feel hot to the touch, transfer the bowl back to the Stand Mixer. Fitted with the whisk attachment, whip on high speed until cooled and thick. Pour half of the egg mixture over the melted and cooled chocolate and fold until well incorporated. Transfer the rest of the mixture into a clean bowl.
Wash and dry the Stand Mixer bowl. Pour the heavy cream into the bowl and whip with the whisk attachment on high speed until it thickens a bit. Then, fold in the egg mixture and combine until the mixture is tripled in volume and cools.
Pour half of the whipped cream into the chocolate base and the rest into the vanilla base. Fold gently until incorporated while still maintaining its volume.
Fold the remaining chopped chocolate into the chocolate base and the chopped pistachios into the vanilla base. Pour the vanilla base into the prepared Loaf Pan. Spread evenly. Then, pour the chocolate base over the vanilla and gently spread evenly so the separate layers are visible when unmolding. Wrap the top with plastic wrap. Freeze the semifreddo for at least 4 hours, preferably overnight.
Remove the Loaf Pan from freezer and unwrap. Heat a sharp chef’s knife over hot water and slice the semifreddo into 8 portions. Clean the knife in hot water in between slices to keep the cuts nice and clean. Serve with whipped cream, figs, chopped pistachios and vanilla salt.