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baking Redcurrant and pistachio semifreddo.

THIS semifreddo recipe is a great way to impress your guests this festive season - and far from being difficult, it is much easier than you probably imagine.

Not only beautifully festive to look at, this divine dessert is deliciously rich and creamy, with little jewels of tart redcurrants and pistachios sprinkled through.

Time to prepare: 40 minutes Time to set: 4 hours Serves: 12

INGREDIENTS 3 medium eggs 2 extra egg yolks 500ml double cream 220g caster sugar 5ml vanilla extract 100g shelled pistachio nuts 150g redcurrants METHOD 1 Prepare a 1kg loaf tin by lining it with cling film, making sure you layer twice along the length and the breadth. Ensure the film extends up and out of the tin in order to cover the semifreddo. Then place in the freezer to chill.

2 Place all the sugar, eggs, egg yolks and vanilla extract into a bowl. Over a pan of warm water, ensuring the bottom of the bowl doesn't touch the water, mix until the mixture become pale and creamy in texture, and has reached 82C. This will take approximately 7-10 minutes. Set aside and allow to cool slightly.

3 Whip the double cream until it forms soft - not firm - peaks, then gently mix the cream into the egg mixture, along with the pistachio and redcurrants, leaving some to garnish.

4 Remove the loaf tin from the freezer, and pour in the mixture. Gently cover with the remaining cling film and place the tin back in the freezer for approximately 4 hours until the semifreddo has set.

5 Remove the tin from the freezer 10 minutes prior to serving. Place a serving plate on the top and tip upside down, then remove cling film. Garnish with the remaining pistachios and redcurrants.

Recipe from

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Publication:Daily Record (Glasgow, Scotland)
Date:Dec 18, 2017
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