Banana Peanut Semifreddo

1. 1

   Line an 8 1/2- by 4 1/2- by 2 1/2-inch metal loaf pan with plastic wrap, leaving a 2 inch overhang on ends, and chill in freezer.

2. 2

   In a food processor coarsely grind peanuts, pulsing motor.

3. 3

   In a metal bowl beat eggs and sugar until combined.

4. 4

   Set bowl over a saucepan of simmering water and beat egg mixture until thick and pale and registers 140F on an instant read thermometer.

5. 5

   Continue beating mixture over simmering water 3 minutes (for egg safety) and remove bowl from heat.

6. 6

   Beat in vanilla and salt.

7. 7

   In a bowl coarsely mash bananas and fold into egg mixture with peanuts.

8. 8

   In another bowl beat cream until it just holds stiff peaks and fold into banana mixture gently but thoroughly.

9. 9

   Pour mixture into loaf pan.

10. 10

    (There should be about 1 cup extra mixture, which may be poured into a smaller pan.)

11. 11

    Freeze semifreddo, covered with plastic wrap, at least 8 hours and up to 5 days.

12. 12

    Unmold semifreddo onto a platter, discarding plastic wrap, and cut into slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.