recipe of ultimate White chocolate & pistachio praline semifreddo

How’s life? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, White chocolate & pistachio praline semifreddo. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White chocolate & pistachio praline semifreddo is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. White chocolate & pistachio praline semifreddo is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 100g pistachios
  • 2/3 cup caster sugar
  • 1/3 cup water
  • 3 eggs, plus 3 egg yolks
  • 1/2 cup caster sugar, extra
  • 1 teaspoon vanilla extract
  • 180g white chocolate, melted
  • 600 ml Coles Brand thickened cream, whipped to firm peaks
  • 2 mangoes, peeled, sliced, to serve
  • 2 tablespoons chopped pistachios, to serve

Method

  • Step 1
    Line the base and 2 long sides of a 6cm-deep, 24cm x 12cm (8-cup) loaf pan with baking paper, allowing sides to overhang. Spread the pistachios over a foil-lined heatproof tray, keeping them close together. Stir the sugar and water in a small saucepan over low heat until sugar dissolves. Increase heat to medium and bring to the boil. Cook, without stirring, for 10 mins, or until golden brown. Let the bubbles subside, then pour over the pistachios and set aside for 20 mins or until cold and set hard.
  • Step 2
    Place the eggs, egg yolks and extra sugar in a heatproof bowl over a saucepan of simmering water (don�t let the base of the bowl touch the water). Use an electric beater to beat for 5 mins or until very pale, thick and increased in volume. Remove the bowl from the pan and beat in the vanilla and chocolate until combined.
  • Step 3
    Fold the whipped cream and praline into the egg mixture until evenly combined. Transfer to the prepared loaf pan and cover the surface with plastic wrap. Freeze overnight or until firm.
  • Step 4
    Remove semifreddo from the freezer and peel off plastic wrap. Use a non-serrated knife to loosen both ends, then turn out onto a chilled platter. Remove the baking paper and return semifreddo to the freezer for 30 mins or until firm.
  • Step 5
    Break the praline into pieces and process in a food processor until coarsely ground.
  • Step 6
    Just before serving, arrange sliced mango on top and sprinkle with chopped pistachios.

So that’s going to wrap it up for this exceptional food White chocolate & pistachio praline semifreddo recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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