Pearls of the Mediterranean – semifreddo, meringue and almond biscuit


First published in 2015
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Italian meringue

  • 75g of egg white
  • 150g of sugar
  • 30g of water


Almond biscuit

To plate

To make the Italian meringue, whisk the egg whites with 50g of the sugar on a stand mixer to soft peaks
Make a syrup in a small saucepan with the remaining sugar and the water. Bring the syrup to 121°C, then drizzle it down the side of the bowl into the stiffened egg white mixture, whisking continuously until the meringue is cool
  • 30g of water
Transfer 75g of the meringue to a clean bowl and the rest into a piping bag with a star-shaped nozzle
For the semifreddo, semi-whip 100g of the cream and fold into the Italian merignue
  • 165g of double cream
Mix in the rest of the cream and add the pistachio paste, raisins, almonds and orange. Pour the mixture into 8cm diameter semi-sphere moulds and place in the freezer for approximately 2 hours
Preheat the oven to 180°C/gas mark 4
To make the almond biscuit, whisk the eggs with the icing sugar and ground almonds to make a soft mixture. Add the sieved flour and the softened butter
  • 125g of eggs
  • 95g of icing sugar
  • 145g of ground almonds
  • 25g of flour
  • 20g of butter, softened
Whisk the egg whites to stiff peaks
Gently mix all of the ingredients to form a dough then roll out to a thickness of 1/2cm. Cut out circles with a 8cm diameter cutter and bake on a tray for 10 minutes. Leave to cool
Remove the semifreddo from the moulds and sit on top of the biscuits. Place on plates and cover with the Italian meringue, piping from top to bottom in a swirl
Gently blowtorch the meringue until browned and transfer to a serving plate. Drizzle around the reduced orange juice. Sprinkle with flaked almonds and garnish with edible flowers to serve
First published in 2015
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