Simple Finish

December 23, 2018

A quick twist to Nigella Lawson’s Meringue Gelato Cake will have you serving up the perfect sweet ending to your holiday dinner with barely any effort at all. Much like my Pistachio Semifreddo, it’s as easy as whip, fold and freeze. Start by lining a loaf pan with plastic wrap leaving enough to fold over the contents of the filled pan. Next, roughly crush 2 cups of store-bought meringues…Trader Joe’s Vanilla or peppermint are perfect. Measure 1 oz. of candy canes and crush in a zip-lock with a rolling pin and shave 1 oz. of dark chocolate into fine shards. Lastly, whip 1 1/4 cup chilled heavy whipping cream to soft peaks. Now, gently fold the chocolate, crushed candy canes, meringues and 2 tablespoons of white Creme de Menthe into the whipped cream. Spoon mixture into the prepared pan, level and fold plastic wrap over to cover. Freeze at least 8 hours, preferably overnight. To serve, unmold onto a serving platter and cut into thick slices. A simple sauce of equal parts dark chocolate melted into heavy cream with a splash of white Creme de Menthe and a light touch of candy cane dust finishes each serving beautifully. Serves 6-8.

 

 

 

photos: gp

If you’d like Nigella’s recipe, it can be found here: https://food52.com/recipes/77525-nigella-lawson-s-meringue-gelato-cake-with-chocolate-sauce

Feeling more pistachio than peppermint? My recipe for Pistachio Semifreddo can be found here: https://simplequietmodern.com/2015/05/24/whip-it-fold-it-freeze-it/

 

 

 

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Really, it’s that simple. If you can whip cream you can make meringue. And, if you can fold them both together with some sugar and ground pistachios you are only a freeze away from something amazing…Pistachio Semifreddo, an Italian frozen dessert that is like homemade ice cream only better because there is no ice cream maker needed. A quick round-up of your ingredients and 20 minutes this afternoon will have you serving this up at tomorrows barbecue. So, get crackin’ and hand me a spoon…I’m goin in.

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Who’s been keepin’ this 2007 Gourmet recipe, found here at Epicurious, a secret? I scattered an additional handful of whole shelled pistachios over the top for a little extra crunch and texture. Other than that there was no reason to gild the lily. photos:gp

http://www.epicurious.com/recipes/food/views/pistachio-semifreddo-236953