Pistachio semifreddo with pistachio filo cigars and fig!

(serves many, makes 1 log) 

So i was inspired by my friend Li en to make dessert for my dinner party for once, as she always manages to plate up an amazing 3-course meal. Although i didn't have this in Turkey, i imagine it would be very popular! Semifreddo means 'half cold', and is an easier version of ice-cream, as it doesn't involve this taking out and re-stirring business. It softens quite quickly compared to ice-cream but hey, as if you wouldn't be finished in a minute anyway! It's essentially mixing meringue mix with whipped cream and then freezing it to make a light yet creamy and refreshing dessert - have to say, this one is a keeper!

Also, the discovery of chilled filo, as opposed to frozen was eye-opening - SO much easier to work with!! The cigars were semi-inspired a random episode of My Kitchen Rules lol.. quite an easy but fancy-looking idea, can't wait to try it with chocolate fondue...

Prep time: 45min
Freezing time: minimum 4hrs (but preferably overnight)


Ingredients:
Semifreddo
1 1/2 C shelled salted pistachios, and extra to garnish
1 C caster sugar
6 egg whites, at room temperature
2 C heavy cream, chilled
1/4 tsp vanilla essence


Filo cigars
5 sheets filo (makes 4 cigars each sheet)
1/4 C (50g) shelled salted pistachios
2-3 T brown sugar
1 tsp cinnamon
40g butter, melted
zest of 1/2 orange


Method:
1. Preheat the oven to 150˚C.
2. Roast all the pistachios in the oven for 8-10 minutes. Then let them cool for 5 minutes.
3. For the semifreddo, pulse 1 C pistachios with 1/2 C + 2 T sugar in a food processor until very finely ground (Random note, this smells so delicious!). Add the remaining 1/2 C pistachios and pulse until just coarsely ground. Remove the nut mix and put it in a bowl.
4. For the cigars, pulse the pistachios until coarsely ground. Remove and put in a separate bowl and add the brown sugar and cinnamon in and mix through.
5. Back to the semifreddo - beat the egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks. Slowly beat in the remaining 1/4 C + 2 T sugar, a tablespoon at a time. Increase the speed to high and beat until meringue just holds stiff, glossy peaks.

Left: Just holding soft peaks, Right: Stiff, glossy peaks

6. Beat the cream with the vanilla essence in a wide bowl with the mixer on high speed until it just holds soft peaks.

7. Fold the meringue mixture into the cream gently but thoroughly, then fold in the nut mixture.
8. Line a loaf tin with glad wrap (with excess overhanging the edges to help with getting it out), then pour the mixture in and put it in the freezer for at least 4hrs!
NB. To get it out of the tin, it takes about 5min to defrost a bit.


For the Filo Cigars
9. Spread a sheet of filo on a flat surface, cut into 4 and brush with butter and sprinkle some orange zest.

10. Sprinkle pistachio-sugar mix about 1cm from the bottom and roll into a cigar-shape.

11. Brush the top with butter then bake for 8-10 minutes at 180˚C.
12. To serve, sprinkle leftover pistachio mix on top of semifreddo log, and serve as a slice or scoop it out like ice-cream! Serve with 1-2 cigars and a piece of fresh fig!