Spumoni Semifreddo With Chocolate, Cherries, And Pistachios
|Combine; whisk in:|
|Egg yolks||2 (Reserve Whites)|
|Dark rum||2 Tablespoon|
|Plain greek yogurt||1⁄3 Cup (5.33 tbs) (Or Greek Style)|
|Beat; fold in:|
|Pistachios||1⁄4 Cup (4 tbs), chopped|
|Maraschino cherries||1⁄4 Cup (4 tbs), quartered|
|Bittersweet chocolate||1 Ounce, coarsely chopped|
|Almond extract||1⁄4 Teaspoon|
Combine yolks, 3 T sugar, rum, and salt in a mixing bowl set over a saucepan of simmering water to create a double boiler.
Beat with a hand mixer until mixture triples in volume, lightens in color, and reaches 140° on an instant read thermometer, 6-8 minutes.
Remove bowl from double boiler and place in a larger bowl of ice water to chill, stirring occasionally.
When cool, whisk in yogurt.
Beat whites in another bowl with the hand mixer (clean beaters first) until frothy.
Gradually add 2 T sugar and beat just until stiff peaks form.
Fold whites into yolk mixture with nuts, cherries, chocolate, and extract.
Divide mixture between four 6-oz custard cups, cover with plastic wrap, and freeze until firm, at least 4 hours.
When ready to serve, unmold, then invert onto a serving plate, shaking the cup if necessary to release the semifreddo.
Garnish with cherries, chocolate, and pistachios if desired.