Ingredients:
- 300 grams Whipping cream
- 3 eggs Egg whites
- 115 gram Caster sugar or fine granulated sugar
- 4-5 dried figs chopped into 1/4 inch pcs
- 1/4 cup Coarsely chopped pistachio
- 1/4 tsp saffron strands soaked in warm water
- ½ cup condensed milk
Method:
- Soak Saffron in 2 -3 tbsp of warm water.
- Whip cream using electric whisk till it forms soft peaks, refrigerate and set aside until ready for use.
- Coarsely chop pistachio and figs. Set aside.
- Over a double boiler, heat egg whites and sugar, over simmering water, making sure bowl does not touch the water.
- Stirring at all times, heat until the egg whites are hot to touch, try putting your finger in, if it feels hot to touch its done.
- Using a electric whisk, whisk the warm egg whites and sugar till soft peaks.
- In a separate clean, dry, large bowl. Combine whipped egg whites, whipped cream, pistachio, figs and soaked saffron folding gently.
- Do not over mix or it will collapse.
- Pour into a prepared tin moulds.
- Sprinkle coarsely chopped pistachio over the semifreddo as garnish.
- Cling wrap to cover the moulds well, this helps reduce ice crystal forming over the top layer.
- Freeze for minimum 12 hours.