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
- 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
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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).
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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.
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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.
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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.
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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.
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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.
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
