This recipe makes enough to fill 1 loaf tin & about 8-10 portions depending on how thick you wish to slice it.
You will need
- 50g caster sugar
- 4 large, free range eggs
- 500ml double cream
- large handful of pine nuts, toasted till lightly golden
To begin, lightly oil your loaf tin and then line with cling film.
Next up separate your eggs into 2 large bowls before pouring the cream into a 3rd, medium sized bowl. If you do the whisking in this order you won't need to wash the beaters between each bowl. Begin by whisking your egg whites with a small pinch of salt till you get stiff peaks. Set aside.
Next add the sugar to the egg yolks and beat together till the mixture has almost doubled in size and is super creamy and light in colour. Set aside again.
Finally whisk the cream till soft peaks begin to form but don't over beat. Fold the cream into the egg yolk mixture and then adding 1/2 at a time fold in the egg whites. Pour around a 1/3 of the mixture into your lined tin before folding the pine nuts into the remaining mixture. Pour this in on top before gently laying an extra sheet of clingfilm on top of it all. Finally freeze for around 4 hours or till frozen solid. To serve, take the semi freddo out of the freezer about 20 minutes before serving. Turn out onto a board and slice into portions. Alternatively you could scoop it out but then it may be better to either mix the pine nuts through the whole mixture or to to sprinkle them on top after serving.