Orange and Tahini Semifreddo with Crushed Pistachios

This is a forgiving recipe that requires very little skill. Don’t worry about whether the eggs whites or cream/yogurt mix are whipped up enough – if they are white and fluffy they will do. If all the ingredients are mixed together and given enough time to freeze the recipe will taste delicious regardless of what order you put the ingredients together.

The combination of sweet, tangy orange juice, nutty flavoured of tahini and crunchy pistachios are set against the creaminess of enriched Greek yogurt is a winner. Beautiful served with stewed damsons, plums or sliced figs.

Joan Ransley: Photographer & Food Writer

Serves 10 – 12

Ingredients:
4 large eggs
200g caster sugar
zest and juice from one large orange
150ml double cream
4 tbsp Greek yoghurt
100g light tahini
2 tbsp shelled salted pistachios, roughly chopped

To serve:
1 tbsp shelled salted pistachios, roughly chopped
Grated orange zest

Method:
Line a large loaf tin (approx.25cm x 13cm x 9cm) with a double layer of clingfilm. This will make turning out the frozen semifreddo easier.

1.     Separate the egg yolks from the egg whites. Place all the egg yolks in a bowl with the caster sugar and beat with an electric mixer for about three minutes until they are light and fluffy. (The egg whites can be frozen, or stored in the fridge to use later e.g. to make meringues or amaretti biscuits.)

2.     Add the orange zest, half the orange juice and tahini to the egg yolks and sugar. Mix thoroughly.

3.     Beat the double cream until stiff, fold in the Greek yogurt and then stir both into the egg, sugar and tahini mixture. Mix in the remaining orange juice. The mixture will be quite runny.

4.     Finally fold the crushed pistachio nuts into the mixture and pour it into the loaf tin lined with Clingfilm. Give the loaf tin a little bang on a solid work surface and place the semifreddo in the freezer for at least four hours.

To serve:

5.     Remove the semifreddo from the freezer half an hour before you want to serve it. Place it in the fridge to defrost slightly.

6.     Turn the frozen semifreddo upside-down onto a serving plate and remove the Clingfilm.

7.     Sprinkle with the remaining crushed pistachios and serve fresh fruit or fruit compote..

You can find this and more of Joan’s recipes on her website: www.joanransley.co.uk/

 

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