What should I do with my leftover egg whites?

My u003cstrongu003eu003ca href=u0022https://www.shortstackkitchen.com/lavender-blackberry-pavlova/u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eLavender Blackberry Pavlovau003c/au003eu003c/strongu003e and u003cstrongu003eu003ca href=u0022https://www.shortstackkitchen.com/mini-smores-tarts/u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eMini S'more Tartsu003c/au003eu003c/strongu003e uses exactly 4 egg whites, so these would be the perfect recipes to try with the leftover egg whites!

Do I have to slice the semifreddo to serve?

You certainly don't! You can also scoop it like you would ice cream. Allow to sit on the counter for 5 to 8 minutes before serving.

Pistachio Chocolate Semifreddo

Name: Pistachio Chocolate Semifreddo
Prep time: PT-481208H3M40S
Cook time: 15 min
Total time: PT-481209H33M40S
Ingredients: 2 Cup (240g) Unsalted Raw Shelled Pistachios, divided; 1 to 2 Tablespoons Neutral Oil; 1 Whole Large Egg, room temp; 4 Large Egg Yolks, room temp; 3/4 Cup + 1 Tablespoon (254g) Sweetened Condensed Milk; 2 Teaspoons Vanilla Paste or Extract; 1 3/4 Cup Heavy Cream, cold; 4 Ounces (113g) Chocolate, finely chopped or grated

Description

This no-churn Pistachio Chocolate Semifreddo is a frozen treat that you will want to make all summer long! The custard base is naturally flavored and colored with an easy homemade pistachio butter and then combined with ground pistachios and finely chopped chocolate. An absolute pistachio lover's dream!

Ingredients

Pistachio Semifreddo

2 Cup (240g) Unsalted Raw Shelled Pistachios, divided
1 to 2 Tablespoons Neutral Oil
1 Whole Large Egg, room temp
4 Large Egg Yolks, room temp
3/4 Cup + 1 Tablespoon (254g) Sweetened Condensed Milk
2 Teaspoons Vanilla Paste or Extract
1 3/4 Cup Heavy Cream, cold
4 Ounces (113g) Chocolate, finely chopped or grated

Cook Mode Press to prevent your screen from going dark!

Instructions

Make Pistachio Butter - Add 2 cups of raw, unsalted, shelled pistachios to a dry pan. Over medium heat, toast for 5 to 7 minutes, making sure to stir often. Remove from the pan and allow to cool slightly.
We'll be dividing the toasted pistachios at this point. Add half a cup of nuts into the bowl of a food processor, fitted with an 'S' blade and finely pulse. Transfer to a bowl and save for later.
Next, add the remaining pistachios (1 1/2 cups) to the food processor and blend. Once the pistachios start to clump together, add 1 to 2 tablespoons of oil and continue blending until smooth. You'll want the consistency to be spreadable and loose (*see note below). Set aside until needed.
With a sharp knife, finely chop your chocolate bar and set aside for later. You can also use mini chocolate chips or chunks.
Line an 8.5 x 4.5 inch (21.5 x 11.5 cm) loaf pan with either cling wrap or parchment paper, making sure to leave an overhang for easy removal. I used parchment paper and cut out 2 strips. One to insert widthwise and the other to insert lengthwise.
Make Semifreddo - Fill a medium sized pot with 1 to 2 inches of water and over medium/low heat, bring to a low simmer.
Meanwhile, in a large heatproof bowl (glass or metal), add 1 whole egg, 4 yolks, sweetened condensed milk and vanilla. Place over the pot of simmering water (make sure the bottom of the bowl doesn't touch the water) Whisking the whole time with a hand-held mixer, cook the mixture until it reaches 170ºF (77ºC). **see note below
Place a fine sieve over a large clean bowl and strain the custard. With the same beaters, mix in all of the pistachio butter until just combined. Set aside.
If using the same hand-held mixer, clean and dry the beaters well for this next step. Alternatively you can use a stand mixer fitted with the whisk attachment. Pour cold heavy cream into a large bowl and whisk on medium speed until stiff peaks form. ***see note below
In 2 additions, gently fold in the yolk/pistachio mixture into the whipped cream until there are very few streaks. Do not over mix as it can deflate the mixture.
Finally, gently fold in the reserved ground pistachios and finely chopped chocolate.
Transfer the semifreddo to the prepared loaf pan and use a small offset spatula or spoon to smooth the top. Cover the top with the cling wrap or parchment paper overhang. Cover tightly with cling wrap and freeze for at least 6 hours or overnight.
When ready to serve, allow the semifreddo to sit on the counter for about 5 minutes. Invert onto a serving plate and remove the plastic wrap and parchment paper. Slice and enjoy as is, or serve with a chocolate sauce (****see note below) and more ground pistachios on top! Enjoy!

Notes

*Homemade Pistachio Paste - Depending on how strong your food processor or blender is, it may take up to 10 minutes to obtain the desired consistency. I ended up adding 2 tablespoons of neutral oil to help it along.

**Cooking the Custard - If you use a glass bowl, it will take about 15 minutes to cook the custard. If you use a metal bowl, it should take around 10 minutes.

***Whipping the Heavy Cream - Do not over whip your heavy cream. If it's chunky, then you have over whipped it and should start over. It should only take about 4 minutes or so.

****Easy Chocolate Sauce (aka Magic Chocolate Shell) - Finely chop 4 ounces (113g) of good quality chocolate and transfer to a small heatproof bowl along with 2 teaspoons of coconut oil. Microwave in 30 second intervals and stir until completely melted.

Prep Time: 30 Minutes
Freezing Time: 6 Hours to Overnight
Cook Time: 15 Minutes