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Mimi

Orange Cherry Pistachio Semifreddo

This summery Semifreddo is an Italian classic: half ice cream, half whipped cream with rum and orange soaked cherries and pistachios, frozen into a consistency softer and less cold than traditional ice cream, a whipped frozen delight.
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Prep Time 6 hours 15 minutes
Soaking Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cherries, chopped & pitted plus additional for serving
  • 1 tbsp orange zest (2 medium oranges)
  • 1/4 cup fresh squeezed orange juice from oranges
  • 1/4 cup rum or rum extract
  • 6 egg yolks
  • 1.5 cups granulated sugar
  • 1/2 tsp salt
  • 2 cups heavy cream
  • 1/4 cup chopped pistachios, plus additional for serving
  • Small orange slices for garnish (optional)

Equipment

  • Loaf Pan for Freezing

Method
 

  1. Toast the pistachios over a low heat for 2-3 minutes until fragrant.
  2. Soak the cherries with the orange zest, juice, and rum for at least 30 minutes, 40 is ideal. Drain the juice from the cherries and set aside.
  3. Line a metal loaf pan with parchment paper, followed by cling film. Make sure it is snug, and there is plenty of extra parchment and cling film arising from the loaf pan sides since you need to cover the Semifreddo when it goes into the freezer.
  4. In a mixer on medium/low, beat the egg yolks and sugar until creamy. Add the salt, followed by the soaking liquid that you have reserved. Continue mixing until the consistency is even throughout.
  5. Add the chopped cherries and mix just until they are distributed. Set aside the mixing bowl.
  6. Separately, whip the heavy cream until Very whipped, almost too thick but of course, pre-butter!
  7. Add the whipped cream into the mixing bowl of cherry mix and fold gently by hand, with a rubber spatula. Keep folding as you try to integrate the two textures without knocking the air out. The mix must remain fluffy and light. Towards the end of the folding, add in the chopped pistachios and keep folding until they are well distributed.
  8. Carefully pour the Semifreddo into the loaf pan until it reaches just under the top (I managed to use just about all it it.) Smooth out the top and gently wrap the top with the parchment and the cling film. Pop it into the freezer and check back the next morning, or six hours at the very earliest. I found it really needed overnight or even two for perfection.
  9. You can slide the Semifreddo out of the loaf pan when ready to serve--the high sides of cling film will help here. Adorn the top with additional orange slices, cherries, and ground pistachios if you like to show off (I did!)

Notes

  • For the loaf pan, I use little binder clips to affix the parchment paper and cling film to the sides of the pan. They work like a charm and keep things in place!
 
  • You can always soak fruit the night before if you are making this recipe or your own fruity combination and want to make the Semifreddo without waiting until the freezer makes you wait.
 
  • I wasn't kidding above. This was my very first Semifreddo and I knocked it out of the park flavor and texture wise (if I do say so myself!). Think about complimentary flavor combinations, boozy additions/soaking liquid, nuts or textured elements and have fun! It's the Italian way. Honest and delicious:)