Chocolate-Pistachio Semifreddo with Espresso Sauce

Ingredients:

2 eggs, separated
1/2 cup sugar
2 tbsp whisky
1 cup whipping cream
40 g pistachio, coarsely crushed
60 g bittersweet chocolate, chopped

Espresso Sauce:

3/4 cup espresso coffee
3/4 cup sugar
40 g bittersweet chocolate
1/2 tsp fresh lemon juice

Method:

Line a container (size about 7 x 10 x > 1 inches ) with food plastic wrap by covering the bottom, all side walls and also some extension for top surface; set aside.

In a large bowl, fill with cold water or ice water; set aside.

In a heat resistance bowl, whisk together egg yolks, sugar and whisky over simmering water for about 1o minutes or till pale, thick and glossy.

Remove from heat and transfer to the prepared cold water bath, continue whisking the mixture till cold.

In another large bowl, whisk egg whites till stiff peaks; set aside.

In another large bowl, whisk cream till soft peaks (it can be prepared a day or few in advance and keep in fridge covered till use); set aside.

Gradually, fold-in the stiff egg whites into yolks mixture.

Gently, fold-in stiff cream and mix carefully to incorporate.

Add-in chopped chocolate and pistachio crush, stir-well to mix (reserves some choclate and/or pistachio to base the container if desire).

Spoon into the prepared container, cover the filling all over with the extended plastic wrap, keep in freeze till firm (at least 2 hours).

To prepare the espresso sauce, cooks together hot brewed espresso with sugar and chocolate over low heat, stir constantly till the sugar is dissolved and the sauce is smoothed, remove from heat, stir-in lemon juice and mix well (the sauce can be prepared in advance and keep in fridge covered till serve).

To serve, unwrap the firmed semifreddo, invert on a plate with bottom side up, cut into serving size with sharp knife, plate on individual serving plates, let to stand for few minutes while at the same time, warm the espresso sauce, drizzle a tablespoon or more if desired of the warm/room temperature espresso sauce onto the semifreddo, ready to serve.

Serves 8 persons.