Pistachio and pomegranate semifreddo

Recipe from: 10/1/2009 12:00:00 AM
Pistachio and pomegranate semifreddo

Ingredients 6
Servings 0
Time 15 mins

Ingredients

  • 80
    ml
    sugar
  • 10
    ml
    vanilla essence
  • 500
    ml
    cream
  • 100
    g
    pistachio nuts, chopped
  • 1
    1 pomegranate, pips removed
  • 4
    eggs, separated
 

Method

0
 
Beat the sugar, egg yolks and vanilla essence until the mixture is thick and light in colour.
Beat the cream until stiff peaks form. Carefully wash the beater attachments and beat the egg whites until stiff peaks form. Use a large metal spoon to fold the egg whites into the cream, then fold the cream mixture into the sugar mixture.
Fold in the pistachio nuts and the pomegranate pips. Pour the mixture into a plastic container and place it in the freezer until the semifreddo is frozen and ready to serve. Makes 2 litres.
 

Read more on: dairy
 

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