Cherry Pistachio Chocolate Semi-freddo

Approximately Prep Time 50 min

You'll need:

gram 300gr Whipped cream 100gr Pate a bombe 100gr Italian meringue 200gr Cherries pitted 70gr Roasted salted pistachios 70gr Chopped dark chocolate 5gr Gelatin leaves (SILVER GELITA) bloomed in iced water

Our tip

To Assemble: Unmold the semi-freddo a place it on a long plate. Decorate with more of the cherries, chocolate shavings and pistachios.


  • Step 1

    Pate a bombe

    75gr Egg yolks

    50gr Sugar

    20gr Water


    1. Whip egg yolks until pale and creamy. 
    2. Make a syrup with the water and the sugar, and cook until 118°C.
    3. Drizzle the syrup onto the yolks and beat, on full speed, for 3-5 minutes until you have a firm yellow foam.
    4. Mix until obtain a creamy texture.
  • Step 2

    Italian meringue

    50gr Egg whites

    100gr Sugar

    25gr Water

    1. Whip egg whites to a medium pick.
    2. Heat up sugar and water at 118°C. Remove from the heat.
    3. With the mixer running, slowly drizzle in hot sugar syrup.
    4. Increase speed to high, add the bloomed gelatin leaves.
    1. Step 3

      1. Whip the cream to stiff peak.
      2. Mix the pate a bombe with the meringue and fold the whipped cream into this mixture.
      3. Add pistachios, pitted cherries, and chocolate shavings.
      4. Portion in a rectangular silicon mold 4.5’’ x 9’’.
      5. Keep in the freezer until set and ready to eat.