Stollen-Semifreddo

Name: Stollen-Semifreddo
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 200 g Marzipan Stollen; 50 g Dark chocolate; 4 TABLESPOONS Pistachio kernels; 4 TABLESPOONS Almond slivers; 3 fresh organic eggs (Gr. M); 350 g Whipped cream; 80 g Sugar; 50 g white chocolate

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

200 g Marzipan Stollen
50 g Dark chocolate
4 TABLESPOONS Pistachio kernels
4 TABLESPOONS Almond slivers
3 fresh organic eggs (Gr. M)
350 g Whipped cream
80 g Sugar
50 g white chocolate

Directions

1
Dice the stollen very finely and put 1 tablespoon aside for sprinkling. Chop the chocolate and pistachios. Set aside 1 tsp. each of pistachios and almonds for sprinkling.
2
Separate eggs. Beat egg whites and cream separately until stiff and cover and chill. Whisk egg yolk and sugar with the whisks of the mixer for 3-5 minutes until white and creamy. First fold in the stollen pieces, pistachios and almonds, then the cream and then the beaten egg white.
3
Pour the semifreddo mixture into eight timbal moulds or cups (each containing approx. 150 ml). Freeze for at least 3 hours, preferably overnight.
4
Remove Semifreddo about 15 minutes before serving (if necessary, refreeze the rest immediately). Chop white chocolate and melt in a hot water bath. If necessary, dip the moulds briefly in hot water and turn the Semifreddo out onto plates.
5
Pour over with liquid chocolate. Serve sprinkled with the rest of pistachios, almonds and pieces of stollen.