Home & Decor (Malaysia) - - Spice Of Life -

1. Over a dou­ble boiler and mak­ing sure the bowl does not touch the sim­mer­ing wa­ter, heat egg whites and sugar. Stir over the heat un­til the whites are hot to touch, or reg­is­ters 50 – 60˚C. If you don’t have a ther­mome­ter, try put­ting your fin­ger in; if it feels hot to touch, it’s done. Us­ing an elec­tric whisk, whisk the warm egg whites and sugar un­til soft peaks form. Scrape vanilla beans out of the pod us­ing the tip of a knife. Add into the egg whites and whip for a few sec­onds. Sep­a­rately, in a clean, dry, large bowl, com­bine whipped egg whites, cream, pis­ta­chio, and rose petals. Do not over­whip, as this could cause the mix­ture to col­lapse. Pour into pre­pared tin mould. Sprin­kle coarsely-chopped pis­ta­chio and rose petals over the semifreddo as gar­nish. Cover in cling wrap and freeze for a min­i­mum of 12 hours.

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