Ingredients
- Semi Freddo
- 6 eggs
- 250 g caster sugar
- 750 g double cream
- 250 g pistachios
- The Sauce
- 250 gfresh/frozen raspberries
- 100 g caster sugar
- Juice of 1 lemon
- 1 packet persian fairy floss
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line a 7cm-deep loaf tin with cling wrap.
Place pistachios in bowl, set to
"Closed lid" and pulse with turbo button for 5-10 seconds (about 3-4 pulses). Set aside. Place eggs and sugar into TM bowl and beat without MC in place for 3-5 mins at 50°C on speed 4 until thick. Turn off heat and continue beating until completely cool (about 2 mins). Set aside.
Add cream to TM bowl (no need to clean) and beat on speed 4 until stiff (20secs - 1min, watch closely to avoid making butter).
Fold cream into egg mixture along with the chopped pistachios.
Pour into the lined tin and level with spatula. Cover with cling wrap and place in freezer overnight.
To make sauce add raspberries, sugar and lemon juice to TM bowl for 10 seconds on speed 8. Chill sauce until required.
To serve, spoon the raspberry sauce onto the plates. Carefully turn out the semi freddo onto a board, remove cling wrap, slice into 3.5cm slices and place 1 on each plate, in the middle of the sauce. Top with a little fairy floss and serve immediately.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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