Pumpkin Semifreddo with Chocolate-Covered Pistachios | Jordan Andino

In a stand mixer fitted with the whisk attachment, combine the egg whites, sugar and cream of tartar. Mix at medium speed until the egg whites begin to get frothy. Add half of the heavy cream and the cinnamon and whip on medium-high speed until stiff peaks form. Transfer the egg white mixture to a large bowl and set aside. 

In the stand mixer, combine the egg yolks, condensed milk, mascarpone, salt and remaining heavy cream and whisk at medium speed until soft peaks form. Transfer the egg yolk mixture to the bowl with the egg white mixture and slowly begin to fold them together, trying to maintain as much fluffiness as possible. 

Add the pumpkin puree in thirds and lightly fold it into the mixture so you end up with some streaks. Using a 1-cup measurer, fill twelve 9-ounce clear cups almost to the brim, then place in the freezer for about 2 hours. 

Meanwhile, fill the bottom of a double boiler or pot about halfway with water and heat it over medium heat. Once the water just begins to simmer, add the insert or a heatproof bowl containing the chocolate and vegetable oil and stir every few minutes until the chocolate has fully melted. 

Remove from the heat and add the pistachios. Mix until completely combined, then pour the mixture onto a baking sheet and set aside to cool.  

To serve, garnish each cup with pieces of the chocolate-covered pistachios.