June's Recipe: Chocolate and Pistachio Semifredo

Gary tells us he loves this desert with some nice poached local strawberries and crisp Biscoti biscuits.

Chocolate and Pistachio Semifredo

For the Anglaise
750ml / 25fl oz double cream
6 medium egg yolks
50g / 13/4 oz caster sugar
100ml / 31/2 fl oz honey preferably Leatherwood honey
100g / 31/2 fl oz shelled pealed Pistachio nuts, chopped,
plus a few extra to serve
Chocolate Décor, to serve

For the Ganache
300g / 101/2 oz dark chocolate (70 per cent cocoa solids),
finely chopped
200ml / 7fl oz double cream

Preparation Method
For the Anglaise
Place the cream in a pan and bring to the boil. In a large bowl add and whisk the egg yolk, honey and sugar together until lightly whisked. Pour the boiling cream over the egg mix, whisking continuously, once incorporated pour back into the pan and slowly mix until it thickens and coats the back of a spoon. When thick, pour through a whisk into a bowl of ice water to stop the cooking process and cool down.

For the Ganache
Bring the cream to the boil, grate or chop your chocolate into small pieces and pour the cream over the top whilst stirring untill smooth. When the Ganache cools mix with Anglaise. Place into portion size mould or lined rings and place in the freezer over night to freeze.

Author: Isle of Wight Beacon

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