1 medium egg
3 medium egg yolks
1 tsp vanilla extract
100g caster sugar
350ml double cream
1/2 lemon zest
400g fresh cherry halves
40g chopped pistachios
Chopped pistachio nuts
Double line a 2lb loaf tin with cling-film and set aside.
Whip the double cream until thick and chill.
Place the egg, yolks, sugar and vanilla in a bowl over a pot of gently simmering water.
Using an electric hand mixer, beat this for 10 minutes until the sabayon is thick and pale in colour.
Remove from the heat and allow to cool.
Once cold, fold in the whipped cream.
Add the cherries, chopped nuts and lemon zest to this.
Fold all ingredients together to ensure here evenly mixed.
Spoon this mix into the prepared tin and freeze for 24 hours.
When serving lift the semi freddo from the tin using the cling-film as a grip.
Remove the film and place the semi freddo on a chilled platter and top with chopped nuts and cherries! Serve immediately.