Pistachio Semifreddo with a Flourless Crème Fraîche Brownie & Chocolate Sauce
Colleen Grapes, Dressler - July/August 2006
For 6 servings
• 1 cup granulated sugar
• 1 tsp. fresh lemon juice
• 1/2 cup water
Cook sugar, juice, and water in heavy bottomed saucepan set over low heat until pale amber in color; remove from heat; spread evenly onto sheet pan lined with Silpat nonstick pad; cool; break into dime-size pieces; reserve.
• 1/4 cup cocoa powder
• 1 tsp. kosher salt
• 2 tsps. baking powder
• 6 lg. eggs
• 2 cups granulated sugar
• 1 1/4 cups butter
• 10 oz. Valrhona Guianduja chocolate
• 2 tsps. vanilla extract
• 1/2 cup crème fraîche, lightly whipped
Heat oven to 325°F.
Sift cocoa powder, salt, and baking powder into small bowl; reserve.
Whisk eggs and sugar in a bowl until thickened; reserve.
Place butter, chocolate, and vanilla in double boiler; melt; remove from heat; cool slightly; fold in crème fraîche.
Fold chocolate into eggs; fold in sifted ingredients; transfer to 12" by 12" nonstick baking pan; bake 15 minutes; rotate pan 180 degrees; bake 15 minutes; remove from oven; cool; reserve in refrigerator.
• 7 oz. Valrhona Caraque chocolate, chopped
• 7 oz. Valrhona Guianduja chocolate, chopped
• 1 1/4 cups whole milk
• 1/2 cup heavy cream
• 2 Tbsps. unsalted butter
Place chocolate in metal bowl.
Scald milk and cream in heavy bottomed saucepan; pour over chocolate; stir until melted; whisk in butter; reserve.
• 1 cup egg whites
• 1/2 cup water
• 1 1/2 cups granulated sugar
• 3/4 cup light corn syrup
• 1 1/2 cups heavy cream, whipped
• 1/2 lb. pistachios, shelled, toasted, and coarsely chopped
Place egg whites in the bowl of electric mixer fitted with whisk attachment; whisk at medium speed until soft peaks form; reserve.
Heat water, sugar, and corn syrup to 240°F in heavy bottomed saucepan set over low heat; remove from heat; gradually add to whites with mixer set at low speed; beat until cool, firm, and glossy.
Fold in cream, nuts, and brittle.
Cut brownie to fit individual ring molds and place in bottom.
Pipe semifreddo onto brownies in molds; freeze.
To serve, unmold semifreddo; center on plate; garnish with chocolate sauce.
What to drink: Cognac, 20 year old Port, or a young Riesling