As seen on Season 5 of Adelady TV
Serves : 8
3 whole eggs
2 egg yolks
1 tsp vanilla extract paste
1/2 cup caster sugar
2 cups thickened cream
1 cup Mango FruChocs, roughly chopped
1 cup pistachio nuts, shelled
1 cup milk chocolate buds
3 tbsp vegetable oil
Fresh mango, raspberries, mint leaves & Mango FruChocs
Grease a large loaf tin with canola spray then line with cling film leaving a 2cm overhang.
Add the eggs, vanilla extract and sugar into a large glass mixing bowl.
In a saucepan that allows the base of the mixing bowl to sit comfortably on top, add some water ensuring the bowl and the water do not come in contact.
Over a medium heat, using an electric mixer, beat the mixture over the bain-marie on a medium speed for 5-6 minutes until the mixture is thick and pale.
Remove the bowl from the heat and allow the mixture to cool.
Using an electric mixer, beat the cream until soft peaks form. Stir the FruChocs and pistachio nuts into the cream.
Gently fold the two mixtures together and place in the prepared loaf tin and refrigerate overnight.
Before serving, prepare the chocolate sauce by adding the chocolate and vegetable oil into the microwave for 1-2 minutes. Check and stir the chocolate in 30 second intervals ensuring the chocolate does not burn. Allow the chocolate sauce to cool before using.
Drizzle some of the the chocolate onto the semifreddo and decorate with freshly sliced mango, raspberries, mint and Mango FruChocs.