Bergamot Semifreddo with Honey and Pistachios

Description

A refined dessert celebrating the unique Reggio Calabria bergamot citrus fruit. The creaminess of the semifreddo blends perfectly with the sweetness of millefiori honey and the crunchiness of Bronte pistachios. A finale worthy of a starred restaurant.

Ingredients

• 4 eggs (yolks and whites separated)
• 150g sugar
• 300ml fresh cream
• zest and juice of 2 bergamots
• 3 tablespoons Calabrian millefiori honey
• 80g chopped Bronte pistachios

Preparation

1. Whip yolks with sugar until light and fluffy. Add bergamot zest and juice.
2. Whip the cream until stiff and gently incorporate it into the yolk mixture.
3. Whip egg whites to stiff peaks and incorporate with movements from the bottom to the top.
4. Pour into a mold lined with foil and freeze for at least 4 hours.
5. Serve with a drizzle of wildflower honey and crushed Bronte pistachios.