@myenglishcountrycottage: Chocolate Pistachio Semifreddo. For my 17 year old Midsummer’s Eve birthday boy Freddie. Sooooo simple and sooooo ooooohworthy! You can probably tell from the state of my Gordon Ramsey recipe book just how many times I have made this delicious dessert for friends and family. It’s decadently rich but so quick to make then freeze and serve. The best sort of dessert! Yes I forgot to film the adding of the pistachios at the end and the freeze bit and yes my hair had soaked up all the humidity of the entire world and yes the Semifreddo was entirely demolished! Oil or butter, for greasing 275g dark chocolate (70% cocoa solids), plus extra for decorating 4 eggs 100g caster sugar 500ml double cream Seeds from 1 vanilla pod 100g pistachio nuts, loose skin rubbed off Lightly grease the inside of a 1kg loaf tin with oil or butter, then line it with two layers of cling film, leaving a generous overhang. Melt the chocolate in a Bain marie then stir well and set aside to cool for 5 minutes. Place the eggs and sugar in another bowl and whisk for 3-4 minutes, until pale, thick and fluffy. When the whisk is raised the mixture should leave a trail on the surface. Stir the cooled chocolate into the egg mixture. Put the cream and vanilla seeds in a separate bowl and whisk until the mixture forms soft peaks. Add the whipped cream to the chocolate mixture, then fold in the pistachios. Pour into the prepared loaf tin, cover with the overhanging cling film and freeze overnight, or for at least 3-4 hours. Remove the semifreddo from the freezer 10 minutes before serving in order to soften a little. Then grate a little extra dark chocolate over the top before slicing and serving. Happy midsummer!!! x #semifreddo #summerdessert #summerdesserts

Rebecca Lovatt

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Region: GB

Monday 22 June 2026 17:29:54 GMT