Prep 25minute(s)
Ready In 5minute(s)
Serves 6
Ingredients
- 2 oranges
- 2 eggs
- 2 egg yolks
- Two thirds of a cup caster sugar
- One third of a cup orange juice
- 300ml thickened cream
- 220g PHILADELPHIA Spreadable Extra Light Cream Cheese
- Two thirds of a cup pistachio kernels, roughly chopped
Instructions
- Line base and sides of a 20 x 7cm (6cm-deep) bar pan with plastic wrap. Peel and remove pith from oranges. Slice and put in a small bowl. Cover and refrigerate.
- Put eggs, yolks, sugar and juice in a medium bowl and, using an electric hand-beater, beat until combined. Put bowl over a saucepan of simmering water, taking care base of bowl does not touch water. Beat egg mixture for 5 minutes or until doubled in volume.
- Using clean beaters, beat cream until soft peaks form. Add PHILLY and beat until combined. Fold half the cream mixture into egg mixture with a large metal spoon. Add remaining cream mixture and fold into egg mixture. Reserve 2 tablespoons of pistachios, then stir remainder into mixture. Pour into prepared pan. Sprinkle over reserved pistachios. Cover and put in freezer for at least 6 hours or overnight until firm. Invert semifreddo onto a serving plate. (Dip pan in hot water to remove, if necessary.) Serve with orange slices.
- * Preparation time = 25mins + 6 hours or overnight freezing time
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