Mango Semifreddo With Salted Pistachios

1. 1

   ["Toast the Pistachios in a pan on low to medium heat for 2 minutes by continuously swirling the pan such that the nuts dont get burnt.

2. 2

   Set them aside", "Separate the eggs from egg white in separate bowls

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   Beat the egg yolks with Sugar until thick and pale yellow", "In a separate bowl, whip the heavy cream on medium speed for about 4 minutes until soft and thick; Don't over beat the cream

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   Fold in the Mango pulp gently", "Combine the cream mixture with egg yolks' mixture", "In a dry and a separate bowl, beat the egg whites on medium speed until

5. 5

   soft peaks form

6. 6

   Adding a tablespoon sugar at a time, continue beating on high speed until firm peaks form similar to a meringue", "Fold in the egg whites into the Eggyolks and Cream mixture very gently

7. 7

   Stir in the Cardamom Powder, Saffron threads and Pistachios, if using.", "Line a loaf pan with Parchment Paper

8. 8

   With an inch and a half overhang, line the loaf pan with a plastic wrap

9. 9

   Pour the Mango mixture into the prepared pan", "Freeze for at least 6 hours.

10. 10

    To remove the Semifreddo, invert the pan slowly onto a plate

11. 11

    If it is difficult to remove it, slowly run warm water on the bottom of the pan.

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    Cut into slices and serve"]

* Per serving · 4 servings · Values may vary.