What’s more Christmas-y than the color combination of red & green? Here is a dessert that is sure to impress your in-laws… they’ll think you slaved away in the kitchen when, in actuality, this elegant concoction took only three steps!
Pistachio and Pomegranate Semifreddo
Makes 2 litres
Preparation time: 15 minutes
80ml sugar (1/3 cup)
4 eggs, separated
10ml vanilla essence (2 teaspoons)
500ml cream (2 cups)
100g pistachio nuts, chopped (3/4 cup)
1 pomegranate, pips removed
1) Beat the sugar, egg yolks and vanilla essence until the mixture is thick and light in colour.
2) Beat the cream until stiff peaks form. Carefully wash the beater attachments and beat the egg whites until stiff peaks form. Use a large metal spoon to fold egg whites into the cream, then fold the cream mixture into the sugar mixture.
3) Fold in the pistachio nuts and the pomegranate pips. Pour the mixture into a plastic container and place it in the freezer until the semifreddo is frozen and ready to serve.
Recipe courtesy of Tuis & Home’s Food from the Garden, by Sonja Jordt and published by Tafelberg.