Chocolate Pistachio Semifreddo Recipe

Pandoro semifreddo

  • serves 12
  • Easy

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

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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.”

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Ingredients

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

CHOCOLATE SEMIFREDDO

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

AMARETTO SEMIFREDDO

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

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.

Check out more of our best Christmas dessert recipes here...

Profiterole Tower with Chocolate and Hazelnuts

Nutritional Information

  • Kcals 622
  • Fat 40.1g
  • Saturates 24.4g
  • Carbs 50.2g
  • Sugars 31.1g
  • Fibre 2.8g
  • Protein 11.4g
  • Salt 0.6g
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