Pumpkin Semifreddo with Dark Chocolate

Method14 steps

1. 1

   Step 1: Cut the 100 g pumpkin flesh into small pieces. Steam in a basket above gently simmering water until completely tender; keep the pumpkin out of the water.

   Uses 100 g raw pumpkin flesh · Water for the steamer

2. 2

   Step 2: Let the steamed pumpkin from step 1 cool completely, then mash it with a fork. Keep the cooled puree refrigerated while preparing the other mixtures.

   Uses Steamed pumpkin from step 1

   
3. 3

   Step 3: Separate the whites from 4 pasteurized shell eggs into a clean, grease-free bowl. Keep every trace of yolk out of the whites and reserve the yolks for another use.

   Uses Whites from 4 pasteurized shell eggs

4. 4

   Step 4: Whisk the separated pasteurized whites from step 3 until they hold stiff peaks.

   Uses Pasteurized whites from step 3

5. 5

   Step 5: In a separate chilled bowl, whip all 500 ml cold heavy cream with the 250 g granulated sugar until it holds firm peaks. Keep refrigerated while assembling the semifreddo.

   Uses 500 ml cold unwhipped heavy cream · 250 g granulated sugar

   
6. 6

   Step 6: Stir the 30 ml whiskey cream liqueur into the cooled pumpkin puree from step 2 until evenly blended.

   Uses Cooled pumpkin puree from step 2 · 30 ml whiskey cream liqueur

7. 7

   Step 7: Gently fold all the stiff egg whites from step 4 and sweetened whipped cream from step 5 into the pumpkin-liqueur mixture from step 6. Mix slowly just until combined, keeping as much air as possible.

   Uses Stiff egg whites from step 4 · Sweetened whipped cream from step 5 · Pumpkin-liqueur puree from step 6

   
8. 8

   Step 8: Finely chop 100 g of the 150 g dark chocolate supply and fold it gently into the airy mixture from step 7. Keep the remaining 50 g chocolate separate for decoration.

   Uses Semifreddo mixture from step 7 · 100 g dark chocolate for folding in

9. 9

   Step 9: Line a loaf pan with baking paper, leaving enough overhang to lift the frozen dessert out later.

10. 10

    Step 10: Pour all the chocolate-flecked mixture from step 8 into the lined loaf pan from step 9. Smooth the top with a spatula.

    Uses Chocolate-flecked mixture from step 8

    
11. 11

    Step 11: Put the filled loaf pan from step 10 in the freezer for 24 hours, until fully firm.

    Freeze pumpkin semifreddo until firm · 1440 minUses Filled loaf pan from step 10

12. 12

    Step 12: Lift the fully frozen semifreddo from step 11 out of the pan using the paper overhang. Transfer to a cold serving plate and carefully peel away the paper. Keep it frozen while melting the decoration chocolate.

    Uses Frozen semifreddo from step 11

13. 13

    Step 13: Melt the reserved 50 g dark chocolate gently in a heatproof bowl over a pan of barely simmering water, with the bowl kept above the water. Stir until smooth.

    Uses Remaining 50 g dark chocolate for decoration · Water for the lower double boiler

    
14. 14

    Step 14: Drizzle the melted chocolate from step 13 over the frozen semifreddo from step 12 with a fork. Let the chocolate set on contact with the cold dessert, then slice into 8–10 portions and serve. Keep the dessert frozen until serving.

    Uses Frozen loaf from step 12 · Melted decoration chocolate from step 13