White Chocolate and Pistachio Semifreddo

Ingredients

• 1 egg
• 4 egg yolks
• 1/3 cup honey, plus more for drizzling
• 1 cup chopped white chocolate bars or chips
• 1 + 1/3 cups heavy cream
• 1/2 cup chopped salty pistachios

Instructions

1. Line a standard-sized loaf pan with saran wrap.
2. Whisk the egg, egg yolks and honey in the top of a double boiler or in a bowl over a saucepan of gently simmering water until the mixture is pale and thick 5-6 minutes. Stir in white chocolate and continue whisking until completely melted and fully incorporated. Remove from heat and set over a bowl or pan filled with ice.
3. Meanwhile whip the heavy cream until thick so that when the beaters are lifted the egg white doesn't drip off.
4. Gently fold the cooled egg mixture into the heavy cream. Add to the prepared loaf tin and cover carefully with saran wrap. Freeze 3 hours or overnight.
5. To serve turn the semifreddo out onto a plate; drizzle with honey and sprinkle with pistachios. Slice and serve immediately. Alternately you can scoop a serving or two out at time and place the rest right back into the freezer. It thaws quickly.