METHOD

1. Place the pistachio spread and cream in a bowl and stir until smooth. Set aside.
2. To make the semifreddo base, place the sugar, eggs, egg yolks, vanilla and salt in a heatproof bowl over a saucepan of simmering water (the bowl shouldn’t touch the water). Using a handheld electric mixer, whisk for 8 minutes or until pale and thick. 
3. Remove the egg mixture from the heat and place over a bowl of iced water, gently folding occasionally until cool. Add ¼ cup (60ml) of the egg mixture to the pistachio mixture and gently fold to combine. Add the remaining egg mixture and gently fold to combine.
4. In a separate large bowl, whisk the extra cream until soft peaks form. Gently fold the egg pistachio mixture into the cream until just combined. 
5. Spoon the mixture into 8 x 300ml serving glasses or a large metal dish. Freeze for 4–6 hours or until firm. 
6. To make the pistachio praline, place the pistachios and extra sugar in a small frying pan over medium–low heat. Heat, stirring occasionally, until the sugar has melted. Pour onto a baking tray lined with non-stick baking paper and allow to cool, then break into shards and roughly chop. Store in an airtight container until ready to use. 
7. To make the chocolate sauce, heat the chocolate and extra cream in a small saucepan over low heat and stir until melted and smooth. Set aside. 
8. Serve the pistachio semifreddo with pistachio praline, chocolate sauce and chocolate curls, if using. Serves 8

Cook’s notes
Semifreddo is best eaten within 3–4 days of being made. 

This recipe is from Donna’s new series donna hay coastal celebrations, exclusive to Disney+

CLICK HERE TO WATCH