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vanilla bean sugar coffee boiling water egg yolks Marsala heavy cream yogurt pistachios petals cake pan
Viewed: 98 - Published at: 5 years agoIngredients
- 1 vanilla bean, split lengthwise
- 1 cup plus 2 tbsp sugar
- 1 tbsp instant coffee
- 1 tbsp boiling water
- 6 large egg yolks
- 1/4 cup Marsala
- 1 1/4 cups heavy cream
- 2/3 cup plain low-fat yogurt
- 1 cup chopped pistachios, plus more for garnish
- Rose petals, for garnish (optional)
- 8 in (20cm) square metal cake pan
Method
- Lightly oil an 8 in (20cm) square metal cake pan and line it with a sheet of plastic wrap.
- Scrape the seeds from the vanilla bean into a saucepan.
- Add the sugar and 1/2 cup water.
- Stir over medium heat until the sugar dissolves.
- Boil without stirring about 3 minutes, until syrupy.
- Dissolve the coffee granules in the boiling water, and stir into the syrup.
- Beat the egg yolks and Marsala in a large bowl with an electric mixer.
- Beat in the coffee syrup in a steady stream, and beat about 6 minutes, until thick and tripled in volume.
- Whip the cream in a chilled bowl until soft peaks form.
- Fold into the egg mixture with the yogurt and 3/4 cup of the pistachios.
- Spread the cake pan and sprinkle with the remaining pistachios.
- Cover with plastic wrap and freeze for 45 hours, until firm.
- Invert the pan to unmold the semifreddo onto a chilled platter, remove the plastic wrap, and turn right side up.
- Cut into squares with a knife dipped in hot water.
- Serve immediately on chilled dessert plates, sprinkled with more pistachio nuts and rose petals, if using.
