Requires: A 6cm-deep 13 x24cm loaf pan (alternatively use 5-6cm-deep individual moulds), sugar thermometer (optional)
Line the loaf pan with baking paper, allowing the sides to overhang.
Place the thickened cream in a mixing bowl. Use an electric mixer or hand beater to beat until soft peaks form. Stir in the vanilla bean seeds (or vanilla bean paste). Refrigerate until ready to use.
Place the sugar, glucose and honey into a clean, grease-free saucepan. Cook over medium heat for 4-6 minutes or until slightly thickened (it should reach 125°C on a sugar thermometer). Remove from the heat and allow to cool for approximately 5 minutes while beating the egg whites.
Beat the egg whites on high speed in a mixing bowl until they hold medium peaks.
Once the sugar mixture has cooled, it is ready to add to the egg whites. With the beaters still going, slowly and carefully pour the hot honey and sugar syrup in a thin stream down the side of the bowl of egg whites. Continue to beat for a further 4 minutes or until the meringue has cooled.
Remove the whipped cream from the fridge. Use a spatula to fold in the cream into the semifreddo mixture. Stir in the pistachios and almonds. Pour into the prepared loaf pan (or individual moulds) and smooth the surface. Cover with baking paper and freeze for 6 hours or until set.
To serve, remove the semifreddo from the freezer. Invert onto a serving platter. Dip a spatula in hot water and run it around the edges of the semifreddo to smooth the surface. Serve immediately – buon appetito!