Pumpkin Semifreddo with Dark Chocolate

See also:

• Pumpkin Risotto
• Pumpkin Cream Soup with Shrimp
• Pumpkin Bundt Cake with Amaretti Cookies and Chocolate Chips
• Chocolate Budino | Budino al Cioccolato

Ingredients

• Prep Time: 30 Min + 2h rest
• Cooling Time: 24 H
• Servings: 8/10

• 500 ml (~2 cups) of heavy cream
• 100 g (3,5 oz) of pumpkin pulp (choose a sweet taste variety of pumpkin, suitable for desserts)
• 250 g (1 1/4 cups) of granulated sugar
• 4 egg whites
• 150 g (50 oz) of dark chocolate
• 30 ml (2 tablespoons) of whiskey cream liqueur

Step 1) – First of all cook the pumpkin (baked or steamed). DON’T BOIL IT. Boiled pumpkin is too watery, loses a lot of flavor and even nutritional properties. When cooked, let it cool, then crush it with a fork. Separate the yolks from the whites. You could use the yolks to make a good tart, for example our White Chocolate Fruit Tart. Then whip up the egg whites until stiff.

Step 2) – Whip 500 ml (~2 cups) of heavy cream with 250 g (1 1/4 cups) of granulated sugar. Then add 30 ml (2 tablespoons) of whiskey cream liqueur to the pumpkin crushed pulp and mix.

Step 3) – Add the beaten egg whites and the whipped cream to the pumpkin puree and mix thoroughly but slowly. Finally, add about 100 grams of dark chocolate, chopped into very small pieces. Meanwhile, cover a loaf pan with baking paper.

Step 4) – Pour the mixture into the loaf pan and smooth it out with a spatula. Place in the freezer for 24 hours. Transfer the pumpkin semifreddo to a serving dish (use the parchment paper to help).

Step 5) – Finally, melt the remaining chocolate in a double boiler and decorate the semifreddo with a fork. If you are not going to eat your pumpkin semifreddo with dark chocolate and whiskey cream liqueur right away, put it in the freezer where it will keep for several days. On the other hand, if you want to eat it immediately, wait for the melted chocolate to get hard (for the contact with the frozen semifreddo) and then serve it sliced.