There is an element of fun
You find the fun and snap!
The job’s a game!
I’m a big fan of Mary Poppins. The Disney version, at least. And I couldn’t find anything better than the opening lines for A Spoonful Of Sugar to describe what the past year has been like.
One year ago today, I clicked that button that created AlaLemon.com, and it has been one very unexpected yet fun ride. I was reflecting on that recently, and I realised how much I am enjoying it.
I am someone who gets easily bored with things. So when I first started with the blog, I was worried that I might quickly get bored with it, that it might become a chore. Instead of that, I find that I love the entire process that comes with having a blog.
While I still have a lot to learn, I have already learnt so much in terms of cooking, writing, photography, presentation, etc…
The most important thing I learnt is that blogging is a job. And I love every aspect and minute of it.
Last, but definitely not least, I would like to thank you, the visitors. AlaLemon may not be the biggest blog out there, but it is also thanks to you that I keep doing it. So thank you for visiting, and thank you for your comments.
Now, to celebrate the blog’s first anniversary, I made a dessert. I had a few ideas to choose from, one of them being a lime meringue pie. But then chocolate always wins. This one in particular, I have been meaning to try for a couple of years. Back in 2013, I was watching Gordon’s Ramsay’s Ultimate Home Cooking show when he made this semifreddo. Chocolate and pistachios. Right up my street!
Gordon Ramsay’s recipe calls for double cream. Seeing how it’s unknown/not easily available in France, I used regular whipping cream.
- Oil or butter, for greasing
- 275g / 10 oz. / 2 cups dark chocolate (70% cocoa solids) + extra for decorating
- A pinch fleur de sel or 1 tsp instant coffee
- 4 eggs
- 70g / 3 oz. / ⅓ cup sugar
- 500ml / 2 cups whipping cream
- Seeds from 1 vanilla pod
- 100g / 3.5 oz. / 1 cup shelled pistachios + extra for decorating
Lightly grease the inside of a 1kg / 2lbs loaf tin, then line it with two layers of Clingfilm, leaving a lot hanging out.
Break the chocolate into pieces, place in a heatproof bowl and melt the chocolate over a pan of simmering water, or in short blasts in the microwave, stirring regularly. Stir in the fleur de sel/coffee and set aside to cool for 5 minutes.
While the chocolate is cooling, whisk the eggs and sugar for 3-4 minutes, or until pale and fluffy.
Stir the cooled chocolate into the egg mixture.
In another bowl, whisk together the cream and vanilla seeds until soft peaks form.
Add the whipped cream to the chocolate mixture, then fold in the pistachios.
Pour into the prepared loaf tin.
Cover with the overhanging Clingfilm and freeze for at least 3 hours, ideally overnight.
Remove the tin from the freezer 10 minutes before serving to allow the semifreddo to soften a little.
Peel back the top Clingfilm layers and turn onto a serving plate.
Decorate with a little grated chocolate and ground pistachios over the top.