Olive Magazine
Chocolate Pistachio Semifreddo Recipe

Pandoro semifreddo

Published: December 15, 2018 at 10:00 am
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  • Preparation and cooking time
    • Total time
    • + freezing
  • Easy
  • Serves 12

Check out our easy yet standout Christmas semifreddo recipe with chocolate and amaretto semifreddo all encased in an Italian pandoro bread and topped with crunchy pistachios

Nutrition:
NutrientUnit
kcal622
fat40.1g
saturates24.4g
carbs50.2g
sugars31.1g
fibre2.8g
protein11.4g
salt0.6g
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Try this pandoro semifreddo then check out our panettone, stollen, yule log and more Christmas baking recipes.

This pandoro semifreddo recipe is created by original GBBO winner and expert baker Edd Kimber. Edd Kimber says: “This is a dish inspired by the Italian dessert zuccotto, a bread-based dish similar to summer pudding –but instead of fruit it is filled with a ricotta mixture. I have used this idea but placed the ricotta semifreddo inside a hollowed-out loaf of pandoro, which makes for a dramatic-looking dessert."

Ingredients

  • 750g loaf pandoro
  • 200g ricotta
  • 1 tsp vanilla bean paste or extract
  • 125g caster sugar
  • 4 large egg whites
  • 350ml double cream
  • 100g dark chocolate, melted
  • 25g pistachios, chopped

CHOCOLATE SEMIFREDDO

  • 3 tbsp cocoa powder
  • 3 tbsp whole milk
  • 50g dark chocolate, finely chopped

AMARETTO SEMIFREDDO

  • 3 tbsp amaretto
  • a few drops almond extract
  • 35g almonds, chopped
  • 35g candied mixed peel

Method

  • STEP 1

    Use a serrated knife to slice the base from the pandoro, keeping this for later, and then hollow it out, leaving a 1cm border on the inside. Be careful not to cut too close to the edge of the loaf as you don’t want any holes (you can use the trimmings for a bread and butter pudding).

  • STEP 2

    For the chocolate semifreddo, put the cocoa and milk into a small pan and, over a medium heat, bring to a simmer, then whisk to a smooth paste. Scrape into a small bowl and cool.

  • STEP 3

    Put the ricotta, vanilla and 1/2 the sugar into a bowl and whisk until smooth. Put the egg whites into a large bowl and, using electric beaters, whisk until foamy, then slowly whisk in the remaining sugar until the whites hold soft peaks. In a separate bowl, whisk the double cream until it holds soft peaks. Add the ricotta mixture to the cream and fold to combine, then fold in the egg whites.

  • STEP 4

    Divide the mixture into 2 bowls. To one add the cooled cocoa paste and chopped chocolate, folding together, and for the other portion fold in the amaretto, almond extract, nuts and the candied peel.

  • STEP 5

    Pour the amaretto semifreddo in the hollowed pandoro, followed by the chocolate semifreddo. Put the reserved pandoro base on top and freeze for at least 6 hours or until the semifreddo is solid.

  • STEP 6

    When ready to serve, remove the pandoro from the freezer, turn the right way up onto a serving plate and finish by pouring over the melted chocolate and sprinkling with the pistachios. Leave for 30 minutes to thaw slightly, then cut into slices to serve.

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