Cherry Pistachio Chocolate Semi-freddo

Pate a bombe 75gr Egg yolks 50gr Sugar 20gr Water

1. Whip egg yolks until pale and creamy.
2. Make a syrup with the water and the sugar, and cook until 118°C.
3. Drizzle the syrup onto the yolks and beat, on full speed, for 3-5 minutes until you have a firm yellow foam.
4. Mix until obtain a creamy texture.

Italian meringue   50gr Egg whites 100gr Sugar 25gr Water

1. Whip egg whites to a medium pick.
2. Heat up sugar and water at 118°C. Remove from the heat.
3. With the mixer running, slowly drizzle in hot sugar syrup.
4. Increase speed to high, add the bloomed gelatin leaves.

Final

1. Whip the cream to stiff peak.
2. Mix the pate a bombe with the meringue and fold the whipped cream into this mixture.
3. Add pistachios, pitted cherries, and chocolate shavings.
4. Portion in a rectangular silicon mold 4.5’’ x 9’’.
5. Keep in the freezer until set and ready to eat.