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Ingredients
- 1 1/4 cups Heavy Cream
- 1 cup Mango Pulp (Should be sweet) ( Flesh only from 2-3 mangoes)
- 1/4 teaspoon Cardamom Powder
- 6-10 Saffron threads, dissolved in 2 tablespoons of warm milk
- 1/8 cup Salted Pistachios/Unsalted Pistachios; Optional
- 3 Eggs, separated
- 1/3 cup Sugar + 3tbsps
Method
- Toast the Pistachios in a pan on low to medium heat for 2 minutes by continuously swirling the pan such that the nuts dont get burnt. Set them aside
- Separate the eggs from egg white in separate bowls Beat the egg yolks with Sugar until thick and pale yellow
- In a separate bowl, whip the heavy cream on medium speed for about 4 minutes until soft and thick; Don't over beat the cream Fold in the Mango pulp gently
- Combine the cream mixture with egg yolks' mixture
- In a dry and a separate bowl, beat the egg whites on medium speed until soft peaks form Adding a tablespoon sugar at a time, continue beating on high speed until firm peaks form similar to a meringue
- Fold in the egg whites into the Eggyolks and Cream mixture very gently Stir in the Cardamom Powder, Saffron threads and Pistachios, if using.
- Line a loaf pan with Parchment Paper With an inch and a half overhang, line the loaf pan with a plastic wrap Pour the Mango mixture into the prepared pan
- Freeze for at least 6 hours. To remove the Semifreddo, invert the pan slowly onto a plate If it is difficult to remove it, slowly run warm water on the bottom of the pan. Cut into slices and serve
