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orange and pistachio semifreddo on a serving plate

Orange & Pistachio Semifreddo

“Semifreddo” translates into “slightly soft”. Semifreddos can be made with a variety of ingredients that span a wide range of flavor profiles. In this menu, we are making an Orange Pistachio Semifreddo.  This is a frozen dessert has 3 parts to make it; the whipped cream, the Zabaglione, and the meringue. Each step takes a little time to come together and then it requires eight hours for it to chill firm. But all your efforts will be rewarded! When you cut into it, there’s a soft, pillowy texture that is just dreamy. The combination of orange and Cointreau adds a sweet tartness. The pistachios add the perfect blend of crunchy saltiness that completely balances the pasta and fish courses, and is the perfect way to end a meal. 
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Prep Time 40 mins
Cook Time 20 mins
Chilling Time 8 hrs
Total Time 9 hrs

Ingredients
  

  • 1 cup Heavy Whipping Cream
  • 1 tsp. Vanilla
  • 4 Egg Yolks room temperature
  • 4 T Granulated Sugar
  • ¼ cup Cointreau
  • 1 T Orange Zest
  • ½ cup plus 1 Tablespoon Shelled Pistachios medium chop/dice
  • 4 Egg Whites room temperature
  • pinch of Salt
  • ¼ tsp. Cream of Tartar
  • ¾ cup Granulated Sugar
  • ½ cup Water

Instructions
 

  • Line a 9×5-inch loaf pan with a 12×20-inch piece of plastic wrap; the wrap should hang over the long edges by 4 inches, and it will not completely cover the short ends. Press the plastic into the corners. Set aside.
    lining a loaf pan with plastic wrap
  • Cream: Place the bowl and beaters of your mixer in the refrigerator for 15 minutes to chill. Then, beat the heavy whipping cream on high speed until the cream forms stiff peaks, about 4-6 minutes. Gently fold in the vanilla. Place back in the refrigerator.
    mixing bowl with whipped cream
  • Zabaglione: Place a medium saucepan filled with about 2 inches of water on the stove and bring to a boil. In a heat resistant medium-size bowl, beat the egg yolks and 4 tablespoons of sugar with a whisk or hand mixer until combined.
    egg and sugar mixture in a bowl
  • Place this bowl on top of the water-filled saucepan and turn the heat to medium (water should not touch the bottom of the bowl). Beat continuously until mixture is thick and pale yellow. The batter should make ribbons as it falls off the beater/whisk, about 5 minutes. (You may need to remove the bowl occasionally from the heat to prevent the eggs from scrambling.)
    ribbons of sugar and egg mixture
  • Remove from heat and gently fold in the Cointreau, orange zest, and the ½ cup of pistachios. Set aside.
    folding in pistachos, liquor, and orange zest into egg and sugar mixture
  • Meringue: In a clean mixing bowl with the beater, slowly beat the egg whites until foamy, about a minute. Then add the salt and cream of tartar. Increase the speed slightly and beat until soft peaks are formed, about 3-4 minutes. Turn off the mixer.
    meringue whipped to stiff peaks
  • In a small saucepan with a lid, over medium-high heat, add the granulated sugar and water. Bring the mixture to a boil, swirling the pan until the sugar is dissolved. Do not stir! Cover with the lid and boil to the thread stage*, about 5 minutes, to make sugar syrup.
    sugar syrup in a measuring cup
  • Turn the mixer back on to low and slowly add the sugar syrup.
  • Once the syrup is incorporated, increase the speed to high and beat until the mixture is cool and shiny, stiff peaks are formed.
    meringue whipped back to stiff peaks after adding the sugar syrup
  • Using a large spatula, gently fold in ¼ of the meringue into the zabaglione. When almost completely incorporated, add the remaining meringue. Continue folding the mixture until fully incorporated.
    add meringue to the zabaglione
  • Fold in the whipped cream.
    fold in the whipped cream
  • Place the mixture into the prepared loaf pan and smooth out the top with an off set spatula. Cover the top with the plastic wrap and place in freezer for 8 hours.
    place mixture into a loaf pan
  • To serve, unwrap the loaf and invert the loaf pan on to a platter. Pull down slightly on the plastic wrap as you lift the loaf pan. Remove the plastic wrap.
  • If there are wrinkles, dip a knife or offset spatula into a little warm water and run over the surface to smooth them.
    semifreddo on a serving plate
  • Garnish with the tablespoon of pistachios. Cut into slices and serve immediately.

Notes

TIPS & TRICKS
– *We are cooking the sugar and water together to make a sugar syrup. To test if your syrup has cooked enough, take a small amount of the syrup and drop it into a cup of cold-water. Little threads should appear.
– Carefully add the sugar to your egg whites, trying not to hit the beater as you add the hot syrup.
– You can test the temperature of the meringue by placing your hand on the bottom of the mixing bowl. When it is cool to the touch, the meringue is ready.
– This is called an Italian meringue. It also makes a fantastic icing for cakes & cupcakes.
– This semifreddo can be made several days in advance. Store in your freezer until ready to serve.