Semifreddo with Mango and Salted Pistachios
Baking and Desserts | Italian cuisine
⏳ Time
2 hours
🥕 Ingredients
6
🍽️ Servings
5
Description
Do not leave the semifreddo mold at room temperature for too long — this is a melting ice cream. Cut the semifreddo into portions and immediately return the mold to the freezer.
Ingredients
- Mango - 2 pieces
- 10% cream - 7 fl oz
- Egg white - 3 pieces
- Sugar - ½ cup
- Salted crackers - ⅓ cup
- Pistachios - to taste
Step by Step guide
Step 1
Line the bottom of a 24x10 cm rectangular loaf pan with plastic wrap, allowing the edges to hang over the sides. Set aside.
Step 2
Peel the ripe mangoes, remove the hard pits, cut the flesh, and blend it in a blender until smooth. Strain the puree through a fine sieve and set aside.
Step 3
In a separate bowl, whip the cold cream until fluffy and stable. Gently fold the mango puree into the whipped cream and set aside.
Step 4
In another bowl, beat the egg yolks with 2 tablespoons of sugar until smooth and pastel yellow without any noticeable sugar granules. Carefully mix the whipped yolks into the cream-mango mixture and set aside.
Step 5
In a separate and final bowl, beat the room temperature egg whites with a pinch of salt on low speed until foamy, then increase the speed and gradually add the remaining sugar, beating the egg whites until stiff glossy peaks form. Gently fold the whipped egg whites into the mango cream one spoonful at a time until well combined. Pour the finished cream into the mold over the plastic wrap, sprinkle with crushed salted pistachios (or substitute with unsalted if desired), and cover with plastic wrap. Pinch the edges of the top and bottom layers to prevent the semifreddo from spilling, and place the mold in the freezer overnight.
Step 6
Cut portions of the finished semifreddo with a knife dipped in warm water and serve with pistachio sauce or any fruit-berry sauce of your choice.
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